Twice-baked Spuds with Goat Cheese

4 Servings
100% would make this recipe for Twice-baked Spuds with Goat Cheese again.

It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes!

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0 : 25

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Twice-baked Spuds with Goat Cheese Ingredients

1 teaspoon olive oil	2 tablespoons unsalted butter
4 6-ounce russet potatoes, scrubbed	2 tablespoons fresh chives, chopped
3 ounces fresh goat cheese, crumbled	Pinch of cayenne pepper
1/3 cup milk	Coarse salt, to taste
1/3 cup heavy cream	Freshly ground black pepper, to taste

Instructions for Twice-baked Spuds with Goat Cheese

Position rack in center of oven, heat oven to 375 degrees F. Using a fork, pierce potatoes in several spots. Rub potatoes with oil to lightly coat. Bake until fork tender, about 45 minutes. Transfer to a wire rack to cool slightly.

Cut off the top quarter of the potatoes. Working over a medium bowl, use a spoon to scoop out potato flesh, leaving 1/3-inch-thick shell. Mash potato pulp until smooth. Add cheese, milk, cream, butter, chives and cayenne. Season with salt and pepper. Mound mashed potato mixture in potato shells. Place on baking sheet and bake another 15-20 minutes, or until cheese is melted and potatoes are puffed and lightly browned.

Main Ingredient: PotatoCuisine: American

Ingredient Insight - look inside this recipe

Black pepper

Butter

Cayenne

Chives

Cream

Goat Cheese

Milk

Olive Oil

Potato

Salt

Side Dish Vegetables Goat Cheese Cream Potatoes Bake American olive oil milk unsalted butter chives

for flavor and categorization

[I made edits to this recipe.]

sgrishka
on Apr 19 2007 9:14PM

Total Time: 1:40
Active time: 0:25

The potatoes can be baked and stuffed one day ahead and chilled, then warmed in a 350 degree oven for 20-30 minutes, or until lightly browned. [I posted this recipe.]

sgrishka
on Apr 19 2007 3:01AM

Total Time: 1:40
Active time: 0:25