This Herb and Goat Cheese Twice Baked Potato Recipe is the perfect recipe for leftover baked potatoes! Creamy and so delicious.
It's never been natural for me to use what I have on hand. I'm a regular fixture at the grocery store. I go 3-4 times a week! I go to our locally owned grocery store so often that the cashiers know me by name! I love to dream up a dinner and go grab the ingredients when I need them. I know that's a luxury, but it's one I really enjoy now that I work for myself! This Goat Cheese Twice Baked Potato recipe is an exception, since it uses things I had on hand!
This year, that's changed a bit. It feels irresponsible to take frequent trips to the store, so I'm limiting my in person trips to one every week or two. This Herb and Goat Cheese Twice Baked Potato recipe was born out of a need to use up some fresh herbs from the garden, a brick of goat cheese and some leftover baked potatoes!
Goat cheese is something I typically have on hand. It makes a wonderful addition to charcuterie spreads, and it's a great topper on your favorite protein! I have long dreamed about a goat cheese stuffed potato and this recipe brought it to life!
The types of herbs you use for this twice baked potato can definitely vary. I used what I had on hand, and will make suggestions for substitutions in the recipe!
This recipe is such an upgrade from the traditional cheddar and bacon stuffed twice baked potatoes! Don't get me wrong, I love those, but this Goat Cheese Twice Baked Potato feels elegant and great for company!
I will leave you with one word of caution, though! Goat cheese is not one of those things where "more is more." If you add additional goat cheese to this twice baked potato, the filling might get extra "stiff," and not so creamy.
No worries if you get a little overzealous and find that the potato filling is too stiff! If this happens, loosen it back up with some chicken stock or water until it's easily stirred and creamy.
- 1 tsp olive oil
- 4 medium russet potatoes, scrubbed
- 2.5 ounces goat cheese. crumbled
- ⅓ cup half and half
- 2 tbsp butter
- 2 tbsp fresh chives, chopped
- ⅛ tsp salt
- ⅛ tsp black pepper
- additional chives to garnish, optional
- Preheat oven to 375 degrees Fahrenheit.
- Rub potatoes with oil and piece each potato several times with a fork.
- Bake potatoes until tender, about 45 minutes.
- Allow to cool for 10 minutes.
- Cut off top ¼ of potato with serrated knife. Scoop out insides of potatoes, leaving about ½ inch thick shell. Place scooped out potatoes into a large mixing bowl.
- Repeat with other potatoes.
- Mash the potatoes in the large mixing bowl until smooth.
- To the mashed potatoes, add goat cheese, half and half**, butter, chives, salt and pepper.
- Mash again, until well combined and creamy. If the mixture is too stiff, loosen it with a splash of chicken broth or water.
- Spoon the potato mixture into the shells and place the filled potatoes on a lightly greased baking tray.
- Bake at 375 degrees Fahrenheit for 20 minutes, or until the filling is warmed through, and the tops of the potatoes are starting to turn golden brown.
- Garnish with additional herbs and fresh cracked black pepper. Serve warm.
*To save time, instead of baking the potatoes, you can microwave them. For 4 potatoes, it takes about 15 minutes in the microwave.
*Instead of half and half, you can use ⅛ cup heavy cream and ¼ cup milk.