TWICE-BAKED POTATOES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 1/2 teaspoons vegetable oil
  • 8 6-ounce russet potatoes, scrubbed
  • 5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
  • 3/4 cup half and half or milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons chopped fresh chives

Directions

  • Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper.
  • Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)
  • Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.*
  • * I also ran the potatoes quickly under the broiler before serving.

Notes

The Kitchen Sink - Bon Appetite

Categories: Potato  Side Dish 

Website Credit: http://thekitchensinkrecipes.com/2009/01/29/straight-to-the-top/#more-3665

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