Best Twice Baked Potatoes With Goats Cheese Recipes

TWICE-BAKED POTATO WITH GOAT CHEESE AND ROSEMARY

Steps:

• Position rack in center of oven; preheat to 375°F
• Rub oil over potatoes. 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; cut potatoes in half. Using spoon, scoop out potato, leaving 1/4-inch-thick shell. Repeat with remaining potatoes.
• Transfer potato flesh to large bowl.
• Place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell.
• Mash potatoes until smooth. Mix in cheese, then Buttermilk, butter, and chives, Fresh rosemary and Beacon Bits if desired, season with salt and pepper to taste.
• Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large decorative tip. Pipe filling atop potatoes; place potatoes on baking sheet.
• 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 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.