Salt Baked Potatoes with Goat Cheese
Transform your weeknight dinner with these elegant Salt Baked Potatoes with Goat Cheese—a simple yet sophisticated dish that’s sure to impress! This recipe features tender russet or Yukon gold potatoes baked to perfection in a blanket of kosher salt, which locks in moisture and enhances their natural flavor. Once baked, the potatoes are dressed with a rich, creamy goat cheese mixture infused with fresh chives, parsley, and just the right touch of black pepper. A drizzle of olive oil or a pat of butter adds a decadent finish. Perfect as a side dish or a light main course, these potatoes are as visually stunning as they are delicious. Serve them warm for a cozy, restaurant-worthy experience right at home!
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Recipe Information
Ingredients
- 4 pieces Small to medium-sized russet or Yukon gold potatoes
- 4 cups Kosher salt
- 1 tablespoon Olive oil
- 4 ounces Goat cheese, softened
- 2 tablespoons Fresh chives, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 0.5 teaspoon Black pepper, freshly ground
- 2 teaspoons Optional: Butter, for serving
Instructions
Preheat your oven to 425°F (220°C).
Thoroughly rinse and scrub the potatoes to remove any dirt, then dry them completely with a clean kitchen towel.
Pour half of the kosher salt into the bottom of a baking dish large enough to hold all the potatoes in a single layer.
Place the potatoes on top of the salt bed, ensuring they don’t touch each other. Pour the remaining kosher salt over the potatoes, covering them completely.
Bake the potatoes in the preheated oven for 60 minutes, or until they are fork-tender.
While the potatoes are baking, prepare the goat cheese topping. In a small bowl, mix the softened goat cheese with the chopped chives, parsley, and freshly ground black pepper until well combined. Set aside.
Once the potatoes are done baking, carefully remove them from the salt crust. Brush off any excess salt using a clean towel or pastry brush.
Using a sharp knife, make a small slit across the top of each potato and gently squeeze the ends to open them up slightly.
Drizzle a small amount of olive oil inside each potato, then spoon a dollop of the goat cheese mixture onto each one. Optionally, add a small pat of butter for extra richness.
Garnish with additional herbs if desired, and serve immediately while the potatoes are still warm.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 430090 mg | 18700% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 4.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
