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Gruyere Stuffed Potatoes with Sour Cream Recipe

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This recipe for Gruyere Stuffed Potatoes with Sour Cream is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium baking potatoes
¾ tsp. canola oil

1 C sour cream
1 tsp. salt
Fresh grated pepper

3 ½ oz. Gruyere cheese, grated
Directions:
Directions:
Preheat oven to 425.


Scrub potatoes and pat dry. Brush with oil. Bake until tender, about 1 hour. Seal in paper bag and let stand 15 minutes.

Cut ¾” slice from the top of each potato. Scoop out pulp into bowl, reserving the shells. Mash pulp (you can use mixer or food processor). Add sour cream, salt, pepper and mix until fluffy.

Add grated cheese into mixture and mix well. Spoon into potato shells, mounding slightly.

Heat in microwave or oven until warm, about 20 minutes in 350 degree oven.

(This dish can be made ahead and kept in refrigerator. Bring to room temperature before heating in oven.)

Serves 6.

 

 

 

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