Murray's Cheesy Twice Baked Potatoes
Recipe: Murray's Cheesy Twice Baked Potatoes
Murray’s Cheesy Twice Baked Potatoes
Take the holiday classic to cheesy new heights.
In our opinion, the twice baked potato is the highest elevation of the potato arts. Combining the best of mashed and baked potatoes, mixing in some cheese and extra cream, then re-baking the whole thing -- one bite is potato nirvana. We fold 80:10:10, the buttery, yeasty new washed rind cheese from the Murray’s Caves into our potato mixture, which lends earthiness and richness to the standard twice baked potato profile.
Murray’s Cheesy Twice Baked Potatoes
Take the holiday classic to cheesy new heights.- Prep Time : 1 hr.
- Cook Time : 30 min.
- Total Time : 1 hr. 30 min.
- Serves 8
Ingredients
- 5 lb large Yukon Gold potatoes
- 3 tbsp olive oil
- 2 tbsp kosher salt
- 8 oz Murray’s 80:10:10, grated
- 6 tbsp butter
- 4 ea egg yolks
- 2 ea eggs
- 1 cup heavy cream
- 1 clove garlic, microplaned
- 1/2 cup Crème Fraiche, at room temperature
- 2 tbsp kosher salt
- 1 tsp white pepper
- 1/2 bunch chives, cut
Directions
- Preheat the oven to 400 F. Coat the potatoes in the olive oil and season liberally with the kosher salt. Bake until just fork tender, about 40 minutes.
- Once the potatoes have cooked, let them cool for at least 15 minutes.
- Meanwhile, heat the cream, butter, and cheese in a small pot.
- Once cool, scoop about ¾ of the potato from its skin and place into a bowl. Combine with eggs, crème fraiche and the cream, butter and cheese mixture. Gently mix together until thoroughly combined. Season with the salt and pepper, then add in the chives.
- Place this mixture into a piping bag with a tip and pipe the potato mixture back into the skins.
- Place the filled potatoes on a baking sheet and bake for another 30 minutes, or until browned on top.
