Twice-Baked Spuds with Goat Cheese

Twice-Baked Spuds with Goat Cheese

Ready in 1 hour
9 review(s) averaging 4.4. 75% would make again

Top-ranked recipe named "Twice-Baked Spuds with Goat Cheese"

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

"These were delicious! I cut the recipe in half to serve 2 and I took the word of another reviewer who thought it needed a little heat and added 1 tablespoon of prepared horseradish to the mix. Well worth the effort!"

- RhumBaba

Ingredients

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1 teaspoon Olive oil
4 6-ounce Russet potatoes; scrubbed
3 ounces Fresh goat cheese; crumbled
1/3 cup Milk
1/3 cup Heavy cream
2 tablespoons Unsalted butter
2 tablespoons Fresh chives; chopped
1 pinch Cayenne pepper
Coarse salt; to taste
Freshly ground black pepper; to taste

Original recipe makes 4 Servings

Servings  

Preparation

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.

Notes

The potatoes can be baked and stuffed one day ahead and chilled. To finish, remove from refrigerator and let come to room temperature, about an hour, then warm in a 350 degree oven for 20-30 minutes, or until lightly browned.

Credits

Added on Award Medal
Verified by stevemur

photo by sgrishka sgrishka

Baked potatoes with top quarter removed and hollowed out to form 1/3-inch thick shells. photo by sgrishka sgrishka

Baked potato shells filled with goat cheese/potato mixture and ready for 2nd baking. photo by sgrishka sgrishka

Twice-Baked and ready to enjoy! photo by sgrishka sgrishka

A delicious and creamy interior. photo by sgrishka sgrishka

Calories Per Serving: 555 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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These were delicious! I cut the recipe in half to serve 2 and I took the word of another reviewer who thought it needed a little heat and added 1 tablespoon of prepared horseradish to the mix. Well worth the effort!
RhumBaba 2 months ago
A dish fit for the king!
claireatkinson 9 months ago
ellenryan 1 year ago
Made this along side the filets with Shiraz sauce as a side dish. They turned out rich and creamy and were enjoyed by my guests. Personally, I think the recipe could use a bit more heat...next time I'll try it!
Kicia731 1 year ago
so simple and fantastic. we made with the parm crusted chicken with sage lemon sauce and dipped the sauce with the potatoes. it was awesome.
christy_Brian 1 year ago
I think I did something wrong
Cheekygirl1984 2 years ago
Made exactly as directed. Very simple, flavorful and tasty! The family loved them.
Trissa 2 years ago
[I made edits to this recipe.]
sgrishka 7 years ago
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 7 years ago
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