Twice-Baked Gruyère Potatoes with Lots of Green Onions

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

Roots

By Diane Morgan

Published 2012

  • About

My family called these “put-and-take potatoes” when I was growing up. I have no idea where that name came from. Yiddish? Pittsburghese? It doesn’t matter. Although my mother’s version of twice-baked potatoes was much simpler than this one, I still remember how special they were when she made them. Baked potato skins with the flesh scooped out, whipped with butter and sour cream, and then mounded back into the potato skins and baked again is homey goodness. My mother added chives, skipped th

Ingredients

Method