Dijon Gruyere Twice Baked Potatoes

Potatoes… The options are limitless. Yet, it took me almost all month to get around to a potato recipe for this month’s Kitchen Bootcamp challenge.

In the end, I decided to take the flavors from one of my favorite potato dishes and apply them to a completely different dish. You see, with Easter just around the corner, I started thinking about scalloped potatoes.  Sure, the regular scalloped potatoes are just fine, but when they’re paired with ham and asparagus, I really love them loaded with dijon mustard and Gruyère cheese.

The problem with scalloped potatoes is the scalloped part.  Thinly slicing enough potatoes to fill a casserole dish isn’t my favorite task in the kitchen. Even with my mandolin, it always seems tedious.  Plus, I’m not a big fan of washing the mandolin. So, while I love the flavors in the dish, I very rarely make scalloped potatoes.

I’ve had twice baked potatoes on the mind lately, though… I remember my mom making them when I was a kid. They always had a sprinkling of paprika on the top. I bet you know what I’m talking about.  I always loved the cheesy, creamy filling with that nice crisp layer on top. So, since I was set on making myself some twice baked potatoes, I decided to mix it up and flavor them with some dijon and Gruyère.  It was a good decision.

These twice baked potatoes were a big hit, both with me and with my hubby.  In fact, I may never have to make scalloped potatoes again. I think we’ll be having these potatoes for Easter this year instead.

Dijon Gruyère Twice Baked Potatoes
Serves 4
(Adapted from The New Best Recipe)

• 2 large russet potatoes
• 1 teaspoon extra virgin olive oil
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon dijon mustard
• 1 tablespoon unsalted butter
• 1/2 cup shredded Gruyère cheese
• Kosher salt

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

Scrub the potatoes and then pat them dry.  Use half of the olive oil to grease the prepared baking sheet.  Rub the potatoes with the remaining olive oil.  Place the potatoes on the baking sheet and bake for one hour, until fork tender.

Let the potatoes cool for 10 minutes, then slice them in half lengthwise.  Scoop out the potatoes, transferring the cooked potato to a mixing bowl. Return the potato shells to the oven and bake for an additional 10 minutes.

Meanwhile, mash the cooked potatoes with the buttermilk, sour cream, mustard, and butter until the mixture is smooth.  Stir in the shredded cheese and season to taste with Kosher salt.

Once the potato shells are done baking, preheat the broiler.  Spoon the mashed potato filling back into the crisp, baked shells, dividing it evenly among the four potato halves.  Broil the potatoes for about 10 minutes, until slightly crisp and golden on top.  Let the potatoes cool slightly before serving.

Please Note – The link to The New Best Recipe provided in this post is an Amazon affiliate link.