Goat Cheese Potatoes

By ccavaletti

Ingredients

• 2 slices bacon
• 4 russet potatoes (8 oz each), scrubbed, dried and pricked with a fork
• 4 oz goat cheese
• 1/4 c whole milk
• 3 scallions, chopped
• salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425º.

Cook bacon until crisp, transfer to a paper towel-lined plate and crumble when cooled.

Bake the potatoes until skins are crisp, about 1 hour. Let sit until cool enough to handle.

Preheat the broiler. Cut a deep X into the top of each warm potato; squeeze the sides to push the flesh out. Scrape the flesh into a bowl, leaving a thin layer attached to the skin.

Mash the potatoes, then mix in the goat cheese, milk and 2/3 of the scallions; season.

Spoon the mixture into the skins; transfer to a baking dish.

Brown the potatoes under the broiler for 1 to 2 minutes. Garnish with the remaining scallions and bacon.

From Everyday with Rachael Ray Magazine, June 2013.