Gefullte Kartoffeln (Stuffed Potatoes)

This recipe comes from Elek Magyar's Kochbuch Fur Feinschmecker. I had a bunch of egg yolks left over and decide to find a recipe that used just one or two. This was it. The only thing I changed was the cheese as all I had was a lesser Swiss cheese.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  potatoes, large and peeled (I used baking type)
• 8  tablespoons butter, divided (room temp)
• 3⁄4 cup gruyere cheese, grated, divided
• 1  egg yolk
• 1⁄4 cup sour cream
•  salt & pepper (to taste)

Directions

1. Preheat oven to 350 degrees.
2. Trim off the ends of the potatoes, keeping four of the end pieces for lids. Hollow out each potato and stand upright.
3. Grate the scooped-out potato, season it with salt and pepper, and mix it with 4 tbls of the soften butter, 1/4 cup cheese, egg yolk and the sour cream.
4. Fill the potatoes with this mixture and cover with the potato lids.
5. Stand the potatoes in an ovenproof dish. Melt the remaining butter and pour over the potatoes.
6. Bake for 45 minutes to 1 hour., basting from time to time.
7. Sprinkle with remaining cheese before serving.