Twice Baked Cheese & Chives Potatoes

12 Nov

Twice Baked Cheese and Chive Potatoes
Makes 10 halves

5 baking potatoes, scrubbed clean
¼ cup crème fraîche
Handful of chopped chives (about ¼ cup / 4 tablespoons)
1.75 oz  Pecorino Romano
.9 oz Parmigiano-Reggiano
.9 o Gruyère
Salt & Pepper, to taste
1 egg, slightly beaten


  1. Preheat the oven to 375F.
  2. Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ – 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
  3. Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
  4. Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
  5. Serve with dollops of crème fraîche, salt & pepper.

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