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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
potato
es, 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:
Potato
Cuisine:
American
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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
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posted by sgrishka
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