Ok. Do you remember the other day when I posted the recipe for sautéed brussels sprouts with bacon and caramelized onions, and I mentioned that I would be making garlic smashed potatoes along side for Christmas dinner. I won’t be offended if you don’t remember, which is why I’m reminding you now. I take that back. The whole garlic smashed potato thing…I take it back, because it is pretty much set in stone that I am making these gruyere twice baked potatoes for a side dish. I’m pretty sure these are the most amazing twice baked potatoes I’ve ever made/had, and I’m so excited to share the recipe with you today!
I can picture it now…
sautéed brussels sprouts with bacon and caramelized onions,
homemade artisan bread,
and these gruyere twice baked potatoes with mushrooms, onion and bacon.
Christmas dinner is served.
Did you see what I did there? Ha! If you didn’t get it, then make sure you head over to my brussels sprouts post to fully understand. ;)
In all seriousness though, twice baked potatoes are one of those side dishes that got me so excited when I was young. My mom didn’t make them that often because they do tend to be time-consuming, but when she did, I got like crazy happy.
That’s the biggest problem with twice-baked potatoes. The time. I mean, you literally have to bake them twice and I don’t know about you guys, but I have a hard time handling a hot potato.
Ha. Get it?! I’m full of annoying, deliberate puns today. I apologize.
Case in point, I don’t make twice baked potatoes very often, and when I do, it’s usually because of a special occasion. Until now, that is. There is no reason for a special occasion to whip a batch of these gruyere twice baked potatoes. They are THAT good.
If you are impatient like I tend to be, bake the potatoes ahead of time! This cuts out a step when you go to actually stuff them. I’m all about the shortcuts … or convincing myself that it’s a shortcut when it’s really not a shortcut.
Anyway. I’m totally babbling today. I apologize (again). It has been a long day and night, and I apologize for the website’s issues for the past 24 hours. I will get into that venting session tomorrow. You won’t want to miss that one!
Recipe and beer pairing are below! Have a great night everyone! xo
15 minPrep Time
1 hr, 25 Cook Time
2 hr, 40 Total Time
- 4 large russet potatoes
- 2 tablespoons olive oil
- 10 ounces white button mushrooms, sliced
- 1 medium-sized yellow onion, chopped
- salt and black pepper
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 3/4 cup gruyere cheese, grated
- 1/2 cup sour cream
- 2 tablespoons unsalted butter, softened to room temperature
- 3 strips of bacon, cooked until crisp and crumbled
- fresh parsley, chopped (for garnish)
- Preheat your oven to 400 degrees F. Poke the potatoes with a fork, and place them directly on the rack in the oven. Place a piece of foil on the rack below if you are worried about them oozing. Bake for 40-45 minutes or until tender. Remove from heat and set aside to cool for a couple of minutes, and then place the potatoes in the fridge to chill completely, about 1 hour.
- Meanwhile, prepare your mushroom mixture. Heat the oil in a large saute pan, over medium heat. Add the mushrooms and cook until brown and tender, about 8 minutes. Add the onions and a dash of salt and pepper. Cook until the onions are translucent and have just begun to caramelize. Sprinkle in the Italian seasoning and stir. Add the chicken broth and increase the heat until it comes to a boil and then reduce the heat. Simmer until the chicken broth has cooked out, about 10-15 minutes. Remove from heat and set aside to cool slightly.
- Taking your cooled potatoes, cut the tops off lengthwise. Scoop the flesh (out of the tops and the bottoms) out of the potatoes into a large bowl, leaving 1/4 inch of border left around each potato. Place the potatoes on a large baking sheet that has been lined with foil. Spray with a non-stick canola oil spray and season with salt and black pepper.
- In the large bowl with the flesh from the potato, add the mushroom and onion mixture, gruyere cheese, sour cream and butter. Mash all of the ingredients together until they come together and the mixture is mostly smooth.
- Mound the mixture evenly into each potato. Bake the potatoes at 400 degrees F for 20-25 minutes or until the tops just begin to brown slightly.
- Remove from heat and let cool for just a minute and then top with crumbled bacon and parsley. Enjoy!
The potatoes can be baked ahead of time. Just follow the first instruction, and place in the fridge, covered. Use within 2 days.
I find that cold potatoes are easier to work with than warm ones, which is the reason for chilling. If you are in a time crunch, the potatoes don't have to be chilled but be careful as they will be warm and more difficult to handle.