Twice-Baked Potatoes With Goat Cheese And Chives Recipe - Cooking Index
Twice-Baked Potatoes With Goat Cheese And Chives Recipe - Cooking Index
Piping the filling into the potato shells with a pastry bag makes an attractive presentation. You can also just spoon in the filling and crosshatch the top with the tines of a fork.
Type: Vegetables| 1 1/2 teaspoons | 7.5ml | Vegetable oil |
| 8 | Russet potatoes - (6 oz ea) - scrubbed | |
| 5 1/2 oz | 156g | Soft fresh goat cheese - crumbled |
| = (such as Montrachet) | ||
| 3/4 cup | 177ml | Half-and-half |
| 3 tablespoons | 45ml | Unsalted butter |
| 3 tablespoons | 45ml | Chopped fresh chives |
Position rack in center of oven; preheat to 375 degrees. 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 degrees. Bake potatoes until filling is heated through and tops brown, about 20 minutes.
This recipe yields 8 servings.
Source:
Bon Appetit, November 2001
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