Goat Cheese Twice Baked Potatoes
These goat cheese twice baked potatoes are super special! Serve them as a side dish with any grilled protein.
Ingredients
- 1 teaspoon olive oil
- 4 medium russet potatoes, scrubbed
- 2.5 ounces goat cheese. crumbled
- 1/3 cup half and half
- 2 tablespoons butter
- 2 tablespoons fresh chives, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- additional chives to garnish, optional
Instructions
- 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 1/4 of potato with serrated knife. Scoop out insides of potatoes, leaving about 1/2 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.
Notes
*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 1/8 cup heavy cream and 1/4 cup milk.
Serving: 1, Calories: 301kcal, Carbohydrates: 38g, Protein: 9g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 30mg, Sodium: 227mg, Fiber: 4g, Sugar: 3g
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