Two and Two Potatoes

If you want to add more gluten free recipes to your repertoire, Two and Two Potatoes might be a recipe you should try. This recipe serves 4. This main course has 590 calories, 17g of protein, and 29g of fat per serving. For $1.59 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 205 would say it hit the spot. This recipe from Foodnetwork requires salt and pepper, gruyere, milk, and olive oil. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. With a spoonacular score of 73%, this dish is good. Similar recipes are Crock Pot Cheesy Potatoes from Raw Potatoes, Brown Butter Hasselback Potatoes (Accordion Potatoes), and Baked Stuffed Potatoes (Tandoori Potatoes).

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 80 minutes

 

Ingredients:

1/4 cup chopped fresh chives

1/2 cup grated Gruyere

1/4 cup milk

4 teaspoons olive oil

4 large russet potatoes, pricked with a fork

Salt and freshly ground black pepper

1/2 cup grated sharp Cheddar

1/4 cup sour cream

4 tablespoons (1/2 stick) unsalted butter

Equipment:

oven

baking sheet

bowl

pot

wooden spoon

Cooking instruction summary:

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes. Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside. Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar. Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. Place the potatoes on a baking sheet and rub with the olive oil.

3. Bake until soft enough to yield to gentle pressure, about 1 hour.

4. Let cool for 10 minutes.

5. Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure.

6. Place the scooped-out potato skins back on the baking sheet and set aside.

7. Mash the potatoes with a masher until there are no large clumps.

8. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste.

9. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.

10. Return the potatoes to the oven; bake for 20 minutes.

11. Transfer to a serving platter, garnish with the remaining chives, and serve.


Nutrition Information:

Quickview
590k Calories
17g Protein
29g Total Fat
68g Carbs
13% Health Score
Limit These
Calories
590k
30%

Fat
29g
45%

  Saturated Fat
15g
99%

Carbohydrates
68g
23%

  Sugar
3g
4%

Cholesterol
72mg
24%

Sodium
375mg
16%

Get Enough Of These
Protein
17g
35%

Vitamin B6
1mg
66%

Potassium
1617mg
46%

Phosphorus
409mg
41%

Calcium
355mg
36%

Manganese
0.6mg
30%

Vitamin C
22mg
27%

Magnesium
99mg
25%

Vitamin B1
0.33mg
22%

Copper
0.4mg
20%

Vitamin B3
3mg
20%

Fiber
4g
19%

Iron
3mg
19%

Vitamin A
874IU
17%

Vitamin B2
0.28mg
16%

Vitamin K
16µg
16%

Zinc
2mg
15%

Folate
60µg
15%

Vitamin B5
1mg
14%

Selenium
6µg
10%

Vitamin B12
0.51µg
9%

Vitamin E
1mg
7%

Vitamin D
0.65µg
4%

covered percent of daily need
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