Duchess potatoes are known for their beautifully piped swirls that are browned at the peaks for picture-perfect presentation. Wondering how they got their unique name? The classic French dish is said to have originated with royalty in the 1700s, which is when the first known recipe for the dish was published. The supremely elegant spuds are typically made with peeled Yukon gold or russet potatoes that are mashed and folded with rich egg yolks and butter, then piped into individual rosettes on a baking sheet and baked until crispy on the outside yet tender and fluffy on the inside.
In the First For Women test kitchen, we added our own creative twist to the rich and flavorful duchess potatoes recipe. Instead of sticking to the basics, we decided to make them cheesy and herbaceous by adding gruyere and fresh sage. We also swapped out the butter for sour cream, and piped them into a hollowed-out potato for an extra special presentation. Serve this delicious taste of royalty at your next dinner party and guests will be begging for seconds!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 russet potatoes
- ½ cup grated Gruyère cheese
- ½ cup low-fat sour cream
- 2 eggs
- 2 tsp. minced fresh sage
Instructions
PrintPierce potatoes all over; microwave until tender. Let cool slightly. Cut ½" slice off potato tops; scoop out flesh from tops and bottoms into bowl. Discard top skins. Mash potato flesh. Stir in remaining ingredients, ½ tsp. salt and ¼ tsp. pepper. Cover and chill potato mixture and skins separately.
Heat oven to 400°F. Arrange potato skins on baking sheet. Pipe or spoon mixture into skins. Coat with cooking spray; bake 20 min. Broil 1 min.
Nutrition
- Calories: 170
- Fat: 5 gram
- Saturated Fat: 2 gram
- Protein: 8 gram
- Carbohydrate: 28 gram
- Fiber: 2 gram
- Cholesterol: 60 mg
- Sugar: 2 gram
- Sodium: 230 mg
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