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Yolk stuffed potatoes… It’s no secret that I am OBSESSED with yolk and these are so glorious and satisfying. This is a great way to take your potatoes to the next level. If you love yolks like me, you have to try my crispy yolk toast.
Why You’ll Love Stuffed Potatoes
You are in for a TREAT. They are so cheesy and the yolk is such a nice surprise. They are super easy to make and I can guarantee you that this will be the talk of your next brunch. That first bite is epic, the runny yolk and the crispy potatoes come together so nicely. The textures are amazing.
How To Prepare Stuffed Potatoes
🥑 First, spray avocado oil on the potatoes, then add some salt and bake at 400 for 25-30 minutes. They need to be fork tender.
🥔 Using an oven mitt grab the potatoes and with a spoon hollow them out as much or as little as you’d like.
🧈 Brown the butter in a sauce pan for 4-5 minutes until golden.
💛 Spray more avocado oil to the potato skins and bake at 400 for 5-7 minutes.
🧂 Mash the potatoes, then add in the gruyere, cream, salt, pepper, oregano, chives and butter. Add more cream if they’re too thick.
🥚 Wait for the potato skins to slightly cool down, then add some gruyere, a yolk in each and top with the mashed potatoes and more Gruyère. Broil for 4 minutes.
🌿 Lastly, top with chives and black pepper.
Substitutions and Variations for Stuffed Potatoes
- You can use any other kind of cheese, instead of gruyere.
- You can use sweet potatoes instead of Yukon potatoes.
Chef Nadia’s Tip
I broiled for 4 minutes and my yolk was real runny so if you want it a bit more then leave longer! Also remember each oven is different so maybe do one first to test your time ❤️. Also, get medium potatoes, if they’re too small the yolk won’t fit.
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Cured Yolk Crispy Rice
Common Questions
Yes you can!
Yes of course! you can use any cheese of your preference instead of Gruyère.
For this recipe, I used Emmi Le Gruyere!
Stuffed Potatoes
Ingredients
- 3 medium Yukon gold potatoes, cut in half and scored
- 6 egg yolks
- 1/3 cup gruyère, grated, and more for topping
- 3 tbsp butter, unsalted
- 1/3 cup heavy cream, warmed up
- Chives, to taste
- Avocado oil spray
- 1/2 tsp oregano
- Salt and pepper, to taste
Directions
- First, spray avocado oil on the potatoes, then add some salt and bake at 400 for 25-30 minutes. They need to be fork tender.
- Using an oven mitt grab the potatoes and with a spoon hollow them out as much or as little as you’d like.
- Brown the butter in a sauce pan for 4-5 minutes until golden.
- Spray more avocado oil to the potato skins and bake at 400 for 5-7 minutes.
- Mash the potatoes, then add in the gruyere, cream, salt, pepper, oregano, chives and butter. Add more cream if they’re too thick.
- Wait for the potato skins to slightly cool down, then add some gruyere, a yolk in each and top with the mashed potatoes and more Gruyère. Broil for 4 minutes.
- Lastly, top with chives and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
