TWICE BAKED YUKON GOLD POTATO WITH GOAT CHEESE and Rosemary
From trigger 16 years ago
- 75 minutes to make
- Serves 6
Yukon Gold Potatoes give these twice-baked potatoes a buttery flavor; the goat cheese and buttermilk add depth and tanginess’.
Ingredients
- 1 1/2 teaspoons vegetable oil shopping list
- Eight 6 to 8-ounce yukon gold potatoes, scrubbed and dried shopping list
- 5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled shopping list
- ½ cup buttermilk shopping list
- 1 teaspoon fresh rosemary chopped shopping list
- 3 tablespoons unsalted butter room temperature shopping list
- 3 tablespoons chopped fresh chives shopping list
- *Optional ¼ cup fresh beacon bits shopping list
How to make it
- 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 star 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.
The Rating
Reviewed by 11 people-
Oh my, these look and sound fabulous. Thanks for the post. I will be baking these tomorrow.
chefmeow
in Garland loved it
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These look awesome!!!Love potatoes this way..
pudgy47
in Las Vegas loved it
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Wow - Do these sound good. Thank-you so much!
soupshell
in Peoria loved it
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