Twice baked Spuds with Goat Cheese Recipe
Twice baked Spuds with Goat Cheese Recipe
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.
Ingredients of Twice baked Spuds with Goat Cheese Recipe
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
Pinch of cayenne pepper
Coarse salt, to taste
Freshly ground black pepper, to taste
Preparation of Twice baked Spuds with Goat Cheese Recipe
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.
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