Gruyère and Chive Potato Skins

Author: Carey Boucher-Erasmus
Prep Time: 10
Cook Time: 75
Total Time: 1 hour 25 minutes
Yield: 4-6
Category: Cheese & Dairy; Main Ingredient; Meals and Courses; Potatoes; Sides; Snacks

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Description

These will make the perfect side dish for a weekday dinner.

Ingredients

4 large potatoes, scrubbed
olive oil
Maldon salt
230–250 g cream cheese
1 C (250 ml) grated Gruyère or extra mature Cheddar cheese
½ C (125 ml) chopped chives
salt and pepper to taste
Topping
½ C (125 ml) grated Gruyère or extra mature Cheddar cheese

Instructions

Preheat the oven to 180 °C.

Rub the potatoes with the olive oil and Maldon salt. Sprinkle some salt on a baking tray and place the potatoes on top (this absorbs excess moisture and makes them crispy!). Bake for 1 hour. Remove from the oven and allow to cool slightly.

Increase the oven temperature to 200 °C.

Cut the potatoes in half and scoop out the flesh, keeping the skins intact. Mix the cooked potato with the cream cheese, Gruyère and chives until well combined. Season to taste.

Generously spoon the mixture back into the potato skins and top with the cheese. Bake for 15 minutes until golden and bubbling.

Serve with a crisp garden salad.

Carey Boucher-Erasmus

Carey has 10 years of extensive experience in the food industry. She is a freelance food consultant and has a popular blog called 'Bits of Carey'. Carey has been developing recipes, as well as doing the styling and photography for her regular feature, Midweek Meals in Crush since 2011. She has also written features for Food24 for a long time. Carey's food style is simple, fresh and unpretentious with a real ?eat me now? factor. Her favourite ingredients are fresh herbs, lemon, butter and bacon.