Twice Baked Gruyere Potatoes

• 4 large russet baking potatoes
• 1/2 brick (125 grams) Philadelphia Cream Cheese light or regular at room temperature
• 1/4 cup(s) of mayonnaise (light or regular)
• 1/4 cup(s) of milk
• 1/2 tsp. of white truffle oil (optional but amazing)
• 1/4 tsp. of black pepper
• 1 tbsp. of chopped fresh chives
• 1 tbsp. of melted butter
• 1/4 tsp. of kosher or sea salt
• 1 cup(s) of shredded Gruyere cheese

**Note, the above is my preferred recipe to go with the surf and turf but to do the cheddar version, substitute the plain cream cheese with chive and onion, omit the truffle oil, and substitute the Gruyere cheese with extra old cheddar.

Directions

1. Preheat oven to 425.
2. Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
3. Trim off potato ends, halve, and let rest until cook enough to handle.
4. Mash potatoes well. Add softened cream cheese, and mayonnaise and whip using an electric mixer. Add milk and continue to whip until potatoes are smooth without lumps. 
5. Blend in the truffle oil if using.
6. Add 1/4 tsp salt. Add butter stir well.
7. Add 1/2 cup of the Gruyere cheese and the chives.
8. Cover a small baking tray with tinfoil. 
9. Spoon the potato mixture back into the potato skins and place on the baking sheet. Top the potatoes evenly with the remaining Gruyere cheese. 
10. These can be covered and refrigerated until you are ready to grill and can be made the day before. 
11. Grill on the baking tray on main rack of barbecue set to 400 for app 20 minutes until potatoes begin to go golden and bubbly. Remove to upper rack while you grill your meat.