Twice-baked potatoes combine fluffy, herb-filled potato halves with a silky reduced cream sauce and melted Gruyère cheese broiled until golden. This elegant side dish delivers restaurant-quality richness in a make-ahead format.
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Preheat your oven. Score a line around the circumference of each russet potato.
Place potatoes on a baking sheet and bake until fork-tender.
Once cool enough to handle, cut the potatoes in half lengthwise along the scored line.
Carefully scoop out the flesh from each potato half, leaving a thin border to maintain the skin's structure. Set the skins aside.
Pass the warm potato flesh through a potato ricer into a large mixing bowl for a smooth texture.
Add cubed butter to the warm potatoes and mix with a spatula until fully incorporated.
Mix in the egg yolks, chopped parsley, chives, salt, and pepper until well combined.
In a small saucepan, bring the heavy cream to a simmer over medium heat. Season with salt and pepper.
Continue to simmer, stirring occasionally, until the cream has reduced and thickened into a sauce that coats the back of a spoon.
Transfer the potato mixture to a piping bag fitted with a star tip.
Pipe the potato mixture back into the hollowed-out potato skins, creating a border and a well in the center.
Spoon the reduced cream sauce into the well of each potato.
Top generously with shredded Gruyère cheese.
Place the potatoes under a broiler on high heat and cook until the cheese is melted, bubbly, and golden brown.
Serve immediately and enjoy.
Store covered in the refrigerator up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes; do not broil again or cheese may burn.
pastry bag with large tip · piping bag · broiler or broiler pan
Yes. Bake, fill, and chill up to 24 hours before the final broil. Add 5–10 minutes to broiling time if cooking straight from refrigerated.
Swiss, Emmental, or aged cheddar work well. Avoid soft cheeses; use firm varieties that melt and brown under the broiler.
A fork should pierce the flesh easily. Bake 45–50 minutes at 400°F until the skin is just starting to crisp and the interior is tender.
Simmer longer to thicken or whisk in more heavy cream gradually to thin. Sauce should coat a spoon lightly before final assembly.
Use a pastry bag with a large open or star tip. Fill the bag halfway, twist the top, and pipe in even strokes from the center outward.
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