Twice Baked Potatoes with Goat Cheese and Chives Recipe

5

Ingredients

1 1/2 tsp vegetable oil
8 (6-ounce) russet potatoes, scrubbed
51/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
3/4 cup half and half
3 tbs unsalted butter
3 tbs chopped fresh chives

Preparation

Step 1

Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake at 375° until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using a serrated knife, cut off top 1/4 of potato. Using spoon, scoop out 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.

Bake on 375° until heated through and tops brown, about 20 minutes.