Twice-baked potatoes are an elegant, crowd-pleasing side that works for casual family meals and special occasions alike. With a few simple upgrades—white truffle salt and plenty of nutty Gruyère—these Twice-Baked Potatoes with Truffle Salt and Gruyère feel delightfully elevated without adding extra fuss. The result is tender baked potato flesh whipped into a creamy, savory filling, finished with crisp bacon, melted cheese, and fresh chives for brightness.
These are an ideal make-ahead side. Prepare through the scooping and filling steps, then refrigerate the assembled potatoes until you’re ready to finish them in the oven. When guests arrive or when dinner is nearly ready, pop them in for about 20 minutes until the cheese is melted and the tops are golden. They pair beautifully with steaks, roasted chicken or salmon, and are easy to serve alongside a green salad or steamed vegetables.
If you want another hearty potato option, try a loaded potato recipe with a spicy or tangy drizzle for contrast. Below you’ll find the full ingredients, detailed instructions, helpful tips for success, and nutrition information so you can plan portions and pairings easily.
Twice Baked Potatoes with Truffle Salt and Gruyère
Ingredients
- 4 russet potatoes
- 4 strips bacon
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 teaspoon white truffle salt
- 1 teaspoon black pepper
- 2 cups grated Gruyère cheese, divided
- 1/4 cup plus 2 tablespoons freshly chopped chives, divided
Instructions
- Preheat the oven to 400°F (200°C). Place the potatoes directly on a large sheet pan. Pierce each potato about six times with a fork to allow steam to escape while baking. Bake until tender and easily pierced with a fork, about 45 minutes depending on size.
- Remove the potatoes from the oven and let them cool until they are just comfortable to handle, about 5–10 minutes. Keep the oven on.
- While the potatoes cool, heat a skillet over medium heat and cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain, then chop into small pieces.
- Slice each warm potato in half lengthwise. Using a spoon or an ice cream scoop, carefully scoop out the potato flesh from each half, leaving approximately 1/4 inch of potato attached to the skin so the shells retain their shape.
- Place the scooped potato flesh in a large mixing bowl. Add the sour cream (or Greek yogurt), broth, white truffle salt, black pepper, 1 cup of grated Gruyère, and 1/4 cup of the chopped chives. Mash and mix until the filling is smooth and creamy. For an extra-silky texture, whip the mixture in a stand mixer with a whisk attachment until smooth.
- Stir three-quarters of the chopped bacon into the potato mixture, reserving the rest for topping.
- Spoon or pipe the mashed potato filling evenly back into the potato skins. Top each filled potato with the remaining 1 cup Gruyère, the reserved bacon pieces, and the last 2 tablespoons of chives.
- Return the filled potatoes to the oven and bake until the cheese is melted and edges are lightly browned, about 15 more minutes. Serve hot.
Tips and Variations
– Make-ahead: Prepare through step 6, cover, and refrigerate. When ready to serve, add toppings and bake for 20–25 minutes until heated through and melted.
– Cheese swaps: Comté or sharp white cheddar can replace Gruyère for a different flavor profile.
– Truffle salt is potent—start with the recommended amount and adjust to taste. If you don’t have truffle salt, finish with a little extra chive and a drizzle of good olive oil.
– For vegetarian options, omit bacon and add sautéed mushrooms or caramelized onions for extra richness.
Nutrition
Calories: 298 kcal, Carbohydrates: 21 g, Protein: 14 g, Fat: 18 g, Saturated Fat: 9 g. Sodium: 323 mg, Potassium: 530 mg, Fiber: 1 g, Sugar: 1 g.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 8 • Calories per serving: 298
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