Twice Baked Potatoes with Truffle Salt and Gruyère
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked potato halves stuffed with a creamy mixture of Greek yogurt, cheese, bacon, and herbs, finished with truffle salt and Gruyère. These elegant twice-baked potatoes are a sophisticated side that also work as a light main and can be prepared ahead for convenient entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 russet potatoes
- 4 strips bacon
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup low-sodium chicken or vegetable broth
- ½ teaspoons white truffle salt
- 1 teaspoon black pepper
- 2 cups grated Gruyère cheese, (divided)
- 1/4 cup plus 2 tablespoons freshly chopped chives, (divided)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 509mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 337mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.