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
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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!!
