Baked Potatoes Stuffed with Gruyère and Bacon | RICARDO

Ingredients

• 12 small potatoes, each about 3 inches (7.5 cm) long
• 2 tbsp (30 ml) olive oil
• 3 slices bacon, cut into small dice
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup (60 ml) dry white wine
• 1/4 cup (60 ml) milk
• 1/4 cup (55 g) butter
• 1 1/2 cups (150 g) Gruyère cheese, grated
• 2 tbsp chives, finely chopped, plus more for serving
• 1/4 tsp ground nutmeg
• Chervil leaves, for serving (optional)