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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. That first bite is epic, the runny yolk and the crispy potatoes come together so nicely. The textures are amazing. If you love yolks like me, you have to try my crispy yolk toast.
Why You’ll Love Yolk 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.
Substitutions
You can substitute the gruyere for any other kind of cheese.
Recipe 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.
Yolk Stuffed Potatoes
Ingredients
- 3 medium yukon gold, cut in half and scored
- 6 egg yolks
- 1/3 c grated gruyère, more for topping
- 3 tbsp unsalted butter
- 1/3 cup heavy cream, warmed up
- Chives to taste
- Avocado oil spray
- 1/2 tsp oregano
- Salt/pepper to taste
Directions
- 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
- Top with chives & black pepper
Nutrition information is automatically calculated, so should only be used as an approximation.
