Best Twice Baked Goat Cheese Potatoes Recipes

TWICE-BAKED POTATOES WITH GOAT'S CHEESE

Steps:

• Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
• Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.

TWICE-BAKED POTATOES WITH GOAT CHEESE AND TARRAGON

Steps:

• Preheat the oven to 400 degrees. Put the potatoes on the oven rack and bake until very tender, about 1 hour. Protecting your hand with an oven mitt, slice the top third off of each potato and discard or save for another use. Being careful to leave the skins intact, use a spoon to gently scoop out the flesh from the potatoes and place it in a mixing bowl. Transfer the potato skins to a baking sheet.
• While the potato flesh is still hot, add the goat cheese and butter and use a potato masher or fork to mash them in. Continue to mash until the mixture is smooth. Stir in the milk and tarragon. Season to taste with salt and pepper.
• Pile the mashed potatoes back into the skins. Raise the oven temperature to 450 degrees. Sprinkle the Parmesan over the potatoes and bake until the tops are golden, 20 to 30 minutes.

TWICE-BAKED POTATOES WITH GOAT CHEESE AND CHIVES

Steps:

• Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer 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. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)
• Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

TWICE BAKED POTATOES WITH GOAT CHEESE AND GREEN ONION

Steps:

• Position rack in center of oven; preheat to 350°F. Place potatoes directly on oven rack; bake until very tender, about 60-70 minutes. About halfway through baking, prick the skins in a few spots to allow steam to escape. Move the potatoes to a cutting board and increase the oven temperature to 375º. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Beat 2 tablespoons butter into the mash. Work in the cream until fluffy and smooth, then beat in the goat cheese, green onions, and salt and pepper. Season the skins with salt and pepper. Spoon the filling into the skins. You can make the potatoes ahead to this point and refrigerate them for several hours or overnight. Pinch off bits of the remaining T. butter to dot the potatoes before you bake them. Slide the potatoes into the oven and bake until filling is heated through and tops brown, about 20-25 minutes. (If you've refrigerated the potatoes, expect them to take almost twice as long to heat.

TWICE-BAKED GOAT CHEESE POTATOES

Steps:

• Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 - 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450 for 50 - 60 minutes). Preheat oven to 425. As soon as the potatoes are cool enough to handle, slice off top third of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher. Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasoning. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish. Set stuffed potatoes on a baking sheet or a shallow baking dish and bake until golden and heated through, 30 - 40 minutes. Serve hot.