Baked Potatoes Stuffed with Gruyère and Bacon
When you can’t choose between mashed and baked potatoes, choose a dish that’s in between! These stuffed vegetables are garnished with an exquisite velvety mixture of aromatics—garlic, shallots, Gruyère and diced bacon—combined with mashed potatoes. This way, you’ll get the best of both worlds in terms of carbs: the baked skin, whole, and the generous […]
Ingredients
- 12 small potatoes, each about 3 inches (7.5 cm) long
- 2 tbsp (30 ml) olive oil
- 3 slices bacon, cut into small dice
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) milk
- 1/4 cup (55 g) butter
- 1 1/2 cups (150 g) Gruyère cheese, grated
- 2 tbsp chives, finely chopped, plus more for serving
- 1/4 tsp ground nutmeg
- Chervil leaves, for serving (optional)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- Using a fork, prick the potatoes all over. Place on the baking sheet. Coat with the oil. Season with salt. Bake for 55 minutes to 1 hour or until the skin is golden and the potatoes are very tender, turning them over halfway through. Let cool for 15 minutes.
- Meanwhile, in a small non-stick skillet over medium-high heat, cook the bacon for 4 minutes. Add the shallots and garlic. Cook for 3 minutes while stirring. Deglaze with the wine and let reduce until almost dry. Remove from the heat.
- Using a knife, make a long incision down the centre of each potato without going all the way through to the other side. Using a spoon, scoop out the potato flesh, leaving about ½ inch (1 cm) of flesh along the bottom. Place the flesh in a bowl.
- Using a potato masher, crush the potato flesh with the milk and butter. Add the bacon mixture, cheese, chives and nutmeg. Mix well. Adjust the seasoning. Divide the potato mixture among the hollowed-out potatoes. Close the potatoes slightly by pushing the two sides together (see note). Bake for 15 minutes or until the filling is melted and golden.
- Transfer the potatoes to a large serving dish. Sprinkle with chives and chervil.
When you can’t choose between mashed and baked potatoes, choose a dish that’s in between! These stuffed vegetables are garnished with an exquisite velvety mixture of aromatics—garlic, shallots, Gruyère and diced bacon—combined with mashed potatoes. This way, you’ll get the best of both worlds in terms of carbs: the baked skin, whole, and the generous flesh, full of flavour.