Twice-baked potatoes with Jarlsberg®

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Twice-baked potatoes with Jarlsberg®

Output: 4 servings


  • 4 large baking potatoes
  • olive oil
  • 2 tbsp. butter
  • 1 large leek, trimmed and sliced
  • 2 C Jarlsberg®, in small dice
  • ½ tsp. dried thyme
  • 2 tbsp. heavy cream
  • salt and pepper, to taste


Coat the potatoes in olive oil and a generous sprinkling of salt, then bake at 375º F for 40-60 minutes, or until very tender when pierced with a sharp knife. Cool the potatoes slightly, then cut a large oval into each top. Remove the oval and scoop the potato flesh into a bowl.

Sauté the leeks in the butter until soft, then mix them into the cooked potato flesh along with the Jarlsberg®, thyme, cream, salt and pepper. Stuff the potatoes with this mixture and bake for a further 15 minutes.