Ingredients

• 4 large russet baking potatoes (such as Idaho)
• 2 tablespoons butter
• 2 tablespoons light cream
• Salt and freshly-ground pepper
• 1/2 cup grated Gruyere cheese
• Garnish: chopped parsley

Instructions

1. Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour.
2. Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving.