Gruyere-Stuffed Potatoes with Sour Cream
Gruyere-Stuffed Potatoes With Sour Cream is an moderately easy dinner. Made with 8 medium baking potatoes, 1 tsp. vegetable oil, 1 1/2 c. sour cream, 1 tsp. salt and freshly ground pepper, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat oven to 425Β°.
Scrub potatoes and pat dry.
Brush in the oil.
Bake until tender, about 1 hour.
Seal in paper bag and let stand 15 minutes.
Cut 3/4-inch thick horizontal slice from top of each potato.
Scoop pulp from potatoes into bowl reserving shells; mash pulp using masher or mixer.
Add rest of ingredients and mix until fluffy.
Spoon into shells.
(Can be prepared one day ahead and chilled; bring to room temperature before continuing.)
π· Perfect Pairings
Complete your meal with these
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