Twice-Baked Potatoes with Goat Cheese and Chives
A perfect complement for that special holiday meal
|Recipe Categories||Side Dishes|
|1 1⁄2||Teaspoon||vegetable oil|
|6||Each||russet potatoes (9 oz.), scrubbed|
|5 1⁄2||Ounce||soft, fresh goat cheese (such as Montrachet)|
|3||Tablespoon||fresh chives or green onions, chopped|
|1||Cup||half and half|
- Position rack in center of oven and preheat to 375˚.
- Rub oil and salt over potatoes.
- Place directly on oven rack.
- Bake until very tender (about 45 minutes).
- Transfer to cooling rack for 10 minutes.
- Using oven mitts, grasp a potato in hand.
- Using a serrated knife, cut off ¼’’ lengthwise from the top of potato.
- Using spoon, scoop out potato, leaving ¼’’ thick shell and reserve potato flesh in a large bowl.
- Repeat with remaining potatoes.
- Reserve scooped-out shells on the side.
- Mash potato flesh until smooth.
- 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.)
- Look for a smooth consistency that still holds its shape when piped.
- Season with salt and pepper.
- Spoon about ¾ of the potato mixture into the shells, dividing evenly.
- Transfer remaining potato filling to pastry bag fitted with a large star tip.
- Pipe filling atop the potatoes.*
- Place potatoes on baking sheet.
- Cover loosely with plastic wrap and refrigerate if not planning to serve until the next day.
- Position rack in the center of the oven and preheat to 375˚.
- Bake potatoes until filling is heated through and tops brown (about 20 minutes).
*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.