Twice-Baked Potatoes with Goat Cheese and Chives

Ingredients for Twice-Baked Potatoes with Goat Cheese and Chives

• 1 1/2 teaspoons vegetable oil

• 230g russet potatoes, scrubbed

• 160g soft fresh goat cheese (such as Montrachet), crumbled

• 180ml half cream

• 3 tablespoons unsalted butter

• 45ml chopped fresh chives

How to make Twice-Baked Potatoes with Goat Cheese and Chives

Position rack in centre of oven; preheat to 191°C. 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 cream, 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 centre of oven and preheat to 191°C. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.