Twice Baked Potatoes with Goat Cheese and Chives
Elevate your comfort food game with these Twice Baked Potatoes with Goat Cheese and Chives, a creamy, cheesy delight that's packed with flavor. Perfectly baked russet potatoes are hollowed out and mixed with tangy goat cheese, smooth butter, and fresh chives, creating a rich and luxurious filling. Topped with golden, melted cheddar cheese and a hint of paprika, these potatoes are twice-baked perfection. The light herbaceous finish of chives pairs beautifully with the creamy texture, making this dish an irresistible side or even a star-worthy appetizer. With only 15 minutes of prep time, these elegant yet easy twice-baked potatoes are a surefire way to impress at your next dinner gathering.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 4 ounces Goat cheese
- 0.25 cup Whole milk
- 2 tablespoons Fresh chives
- 0.5 cup Shredded cheddar cheese
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle with 1 teaspoon of salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise and gently scoop out the flesh, leaving about 1/4 inch of potato around the edges to maintain the shell’s integrity.
Place the scooped potato flesh into a medium mixing bowl. Add the butter, goat cheese, whole milk, the remaining 1/2 teaspoon of salt, and black pepper. Mash until smooth and creamy.
Fold in half of the chopped chives and 1/4 cup of the shredded cheddar cheese.
Spoon the potato mixture back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining cheddar cheese and a light dusting of paprika.
Place the stuffed potatoes on a baking sheet and bake for an additional 15 minutes, or until the cheese on top is melted and golden.
Remove from the oven and garnish with the remaining chives.
Serve warm and enjoy!
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 17.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 836 mg | 64% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6907 mg | 147% | |
*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.
