Twice Baked Potato Au Gratin recipe | Cooking with Styles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina provides a similar melt with less cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon offers a leaner option with similar flavor.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar cuts calories while maintaining flavor.

Scrub the small potatoes thoroughly.

Pierce each potato with a fork to prevent them from popping in the oven.

Toss the potatoes with olive oil, salt, and black pepper.

Bake the potatoes in the oven for about 1 hour and 20 minutes until tender.

Cut the top off each potato and save the piece.

Scoop out most of the potato insides carefully with a spoon, being careful not to break the skin.

Lightly mash the scooped potato insides, leaving them a bit lumpy and crunchy.

Add sour cream, cheddar cheese, the white part of green onions, and bacon to the mashed potatoes and mix until combined.

Restuff the potato skins with the potato mixture, mounding it slightly on top.

Top the stuffed potatoes with a generous amount of Parmesan cheese.

Preheat the broiler and place the stuffed potatoes under it to get golden brown on top.

Once golden brown, remove from the oven and prepare for presentation on a platter.

Stagger the potatoes on the platter for a nice presentation.

Garnish with sliced scallions or chives for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens