Creamy Goat Cheese Twice Baked Potatoes
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creamy goat cheese twice baked potatoes
aka the best baked potatoes on the planet #OBSESSED
So I have never met a potato I didn't like. That being said, I do consider myself somewhat of a potato connoisseur- aka I take my relationship with potatoes far too seriously. The good news in that, though, is that 1) I have a husband who puts up with me being the 'crazy potato lady' (a server at a restaurant literally called me that one night ahahah) and 2) I can most definitely be trusted when I say that a potato recipe is bomb. This one, my friends, is bomb. On top of being absolutely delicious, you can make them up to a day ahead, which basically is a game changer if you like to entertain. Or if you just like to make your life easier & look like a master chef. All #winning if you ask me.
Creamy Goat Cheese Twice Baked Potatoes: AKA THE BEST POTATOES ON THE PLANET .. #obsessed
Ingredients
8 6-ounce russet potatoes, scrubbed
5 1/2 ounces soft fresh goat cheese, crumbled
1/2 c milk
4 tablespoons butter
3 tablespoons chopped fresh chives (optional- my crew doesn't love chives so I sprinkle a few on top for color instead of add them inside.)
Salt and pepper to taste
(Optional) sour cream, if making kid friendly version as well; see note at bottom
Directions
1. Position rack in center of oven; preheat to 375°F. Make small slice (about 1 1/2 inch) with knife. Place directly on oven rack; bake until very tender, about 45 minutes, or longer depending on the size of your potatoes. Transfer to rack; cool 10 minutes.
2. 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.
3. Mash potatoes until smooth. Mix in cheese, milk, butter, and chives (if using.) Season with salt and pepper.
4. Taste! Do they have enough butter and milk? Every potato is different! You're going for a mashed-potato like consistency here, so add more milk or whatever you need to get to that consistency. Since they have been baked instead of boiled, they'll have a more starchy consistency than a mashed potatoes, but that will mend itself when they re-bake in the oven, and you'll end up with the creamy consistency we're going for! ;)
4. Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large tip. (Or a ziplock with the corner cut off ;) Pipe filling on top of potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)
5. Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.
Kid Variation: Since my little ones aren't goat cheese lovers (yet..ha!), I make an adjustment after step 2! Instead of putting all of the potato flesh into one bowl, I divide it into two bowls. The 'kid friendly' (aka non-goat cheese bowl) gets a few tablespoons of sour cream instead of the goat cheese and the girls love it.
