Gruyère & Crispy Shallot Baked Potato
Ingredients
Time
45-60 m
servings
Cals
cals
- 1 large russet potato
- 1-2 shallots, finely chopped
- 1/2 cup grated Gruyère cheese
- Salt and pepper, to taste
- Chopped chives, for garnish
- Olive oil or butter, for cooking
Directions
Bake the potato
Preheat oven to 425°F. Scrub the potato clean, prick it a few times with a fork, rub lightly with olive oil, and sprinkle with salt.Place
Place directly on the oven rack (or a baking sheet) and bake for 45-60 minutes, until the skin is crisp and the inside is soft.Crisp the shallots
While the potato bakes, heat a small skillet over medium heat with a drizzle of olive oil or a pat of butter.Add the chopped shallots
Add the chopped shallots and cook, stirring occasionally, until golden brown and crispy (about 5-7 minutes).Set aside
Set aside on a paper towel to drain.Assemble
Once the potato is done, slice it open lengthwise and fluff the inside with fork.Seasonings
Season with salt and pepper, sprinkle on the grated Gruyère, and let it melt from the heat of the potato.Top it off
Add your crispy shallots and a sprinkle of fresh chives.Enjoy!!
