Saturday, November 10, 2012

Gruyére-Stuffed Baked Potatoes

What wouldn’t you give for an fairly inexpensive, healthy and absolutely delish food that would please every eater! Something that requires the least bit of preparation.

Eat with a fork or your fingers. Yep, Gruyére-Stuffed Baked Potatoes are finger-licking good. Even your diehard meat eaters will be asking for seconds.

The basic requirements for Gruyére-Stuffed Baked Potatoes are

* baking potatoes
* vegetables, washed, cut up and lightly sauted
* any cheese, shredded
. (I chose to use Gruyére, so I got to name the recipe!)

Step 1 - Lightly grease potatoes, wrap individually in foil and bake in a 450-degree Fahrenheit oven for 45-50 minutes.

Step 2 - While the potatoes are baking, cut up vegetables and just barely cook in a pan on the stovetop. I cook them all together in one pan, starting with the ones that take longest to cook. When they are almost done, I add the others. Season with kosher salt and freshly ground pepper.

Step 3 - When potatoes can be easily pierced with a paring knife, remove from oven using pot holders. Leave oven turned on. Place each potato on a dish to see how it “sits”, then cut off a long piece from the top. Scoop out the potato, leaving enough so it can hold its shape.

Step 4 - Mash potatoes with masher or fork. Mix with salt and pepper to taste, plus oil or butter, till preferred consistency. I mix in EVOO and nutritional yeast for a buttery taste. Gently mix in the vegetables and shredded cheese of your choice and scoop the mixture back into the potatoes, piling it high.

Step 5 - Turn oven to broil. Place potatoes in broiler proof pan. Broil 3-5 minutes, or whatever it takes to brown the tops.

For each potato (approximately 10 ounces, or 300 grams, each), I used 1/4 cup small pieces broccoli, 4 halved snow peas, 2 tablespoons shredded carrots and a heaping 1/4 cup of shredded Gruyére cheese. That also allowed me to stuff the tops (remember those strips I cut off the top of the potatoes?).

The Gruyére is pricy, but so-o delicious! According to, Gruyére is a firm, tangy cheese, named after Gruyére, a district in Switzerland, where it was first made.

My strategy when shopping for ingredients for any recipe requiring cheese is to ask my supermarket for a taste of the cheese. Sometimes I get other recommendations after stating how I’ll be using it. I listen to my knowledgeable “cheese person” very carefully.


  1. That would be perfect for any cheesy persons.. Nice one Kathleen and thanks for stopping by

  2. This just sounds like one super classy potato bake my friend very delicious indeed :D
    I love the filling!

    Choc Chip Uru

  3. You had me at cheese and potato ... two of my favorite things! Using Gruyere kicks it up a notch ... thank you.

    1. Your welcome. I think one of my new goals in life will be to make this with different cheeses and veggies each time.

  4. Potatoes and cheese are like the two main food groups for teenagers. If I can hide the broccoli under the cheese we are in business. BAM

    1. BAM, there must be a veg or two they like, so just substitute their fabs. Although, I don't understand people who dislike broccoli, do you?!

    2. And that should be "favs", BAM, not "fabs"!

  5. I loved this recipe Kathleen. :) Found your link on some other site I was browsing. SO glad I stopped by. love your recipes :)

    1. Foodomania RK, so glad you stopped by. Come around anytime!

  6. wow...lipsmacking good Kathleen..
    since, am little busy with diwali celebs n household chores, couldn't blog as before.
    thanks for your wonderful feedback n inspiring comments in my space. I have replied your doubts try n lemme know..:)
    Tasty Appetite

    1. Thanks for stopping by during this busy celebration time. The explanation about your latest recipe is very clear, Jay, and I've added it in the comments on my 'pin' at (under my "Savory" board).


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