Twice-Baked Potatoes with Goat Cheese and Chives

A perfect complement for that special holiday meal

5

Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesSide Dishes

Ingredients

1 1⁄2Teaspoonvegetable oil
2TablespoonSalt
6Eachrusset potatoes (9 oz.), scrubbed
5 1⁄2Ouncesoft, fresh goat cheese (such as Montrachet)
4Tablespoonbutter, unsalted
3Tablespoonfresh chives or green onions, chopped
1Cuphalf and half

Instructions

  1. Position rack in center of oven and preheat to 375˚.
  2. Rub oil and salt over potatoes.
  3. Place directly on oven rack.
  4. Bake until very tender (about 45 minutes).
  5. Transfer to cooling rack for 10 minutes.
  6. Using oven mitts, grasp a potato in hand.
  7. Using a serrated knife, cut off ¼’’ lengthwise from the top of potato.
  8. Using spoon, scoop out potato, leaving ¼’’ thick shell and reserve potato flesh in a large bowl.
  9. Repeat with remaining potatoes.
  10. Reserve scooped-out shells on the side.
  11. Mash potato flesh until smooth.
  12. Mix in cheese, butter and chives, then half and half. (Add the half and half a little at a time because you may not need it all.)
  13. Look for a smooth consistency that still holds its shape when piped.
  14. Season with salt and pepper.
  15. Spoon about ¾ of the potato mixture into the shells, dividing evenly.
  16. Transfer remaining potato filling to pastry bag fitted with a large star tip.
  17. Pipe filling atop the potatoes.*
  18. Place potatoes on baking sheet.
  19. Cover loosely with plastic wrap and refrigerate if not planning to serve until the next day.
  20. Position rack in the center of the oven and preheat to 375˚.
  21. Bake potatoes until filling is heated through and tops brown (about 20 minutes).

Notes

*Piping filling into the potato shells with a pastry bag makes an attractive presentation. You can also simply spoon in the filling and cross-hatch the top with the tines of a fork.

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