Twice-Baked Potatoes with Goat’s Cheese Recipe
Introduction
Twice-baked potatoes with goat’s cheese are a comforting and elegant side dish that’s easy to prepare. With creamy mashed potato filling and a delightful golden topping, they’re perfect for any meal.
Ingredients
- 1kg floury potatoes (such as King Edward)
- 25g butter, melted
- 200g goat’s cheese
- 50ml single cream
Instructions
- Step 1: Heat the oven to 190°C (170°C fan) or gas mark 5. Prick each potato a few times with a fork to allow steam to escape, then place them directly on the oven rack and bake for 1 hour until tender.
- Step 2: Remove the potatoes from the oven. Protect your hands with a tea towel, then cut each potato in half lengthwise. Scoop out the flesh carefully, leaving enough to keep the skins intact for forming the shells.
- Step 3: Preheat the grill. Arrange the potato shells cut side up on a baking tray, brush them with some of the melted butter, and grill for 3-5 minutes until the edges start to crisp.
- Step 4: Meanwhile, mash the scooped potato flesh with 100g of the goat’s cheese, the remaining melted butter, and the single cream. Season well with salt and pepper.
- Step 5: Spoon the mashed mixture back into each potato shell. Top each one with a slice of the remaining goat’s cheese.
- Step 6: Place the filled potatoes under the grill for about 5 minutes until the cheese is golden and bubbling. Serve warm.
Tips & Variations
- Try topping with your favourite cheese—cheddar or Gruyère work particularly well for a richer flavour.
- For extra flavour, add chopped herbs like chives or thyme to the mash.
- Use sour cream instead of single cream for a tangier taste.
Storage
Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C (160°C fan) for about 15-20 minutes until heated through and the cheese is bubbly again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these potatoes ahead of time?
Yes, you can bake and scoop the potatoes ahead, then assemble and grill just before serving for fresher results.
What type of potatoes work best for twice-baked potatoes?
Floury or starchy potatoes like King Edward or Russet potatoes are best because they become fluffy when baked and mashed.
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Twice-Baked Potatoes with Goat’s Cheese Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious recipe for twice-baked potatoes filled with creamy goat’s cheese mash. Soft, fluffy potato flesh is combined with melted butter, goat’s cheese, and cream, then baked again to achieve a golden, crispy topping. This comforting dish makes a perfect side or a satisfying vegetarian main.
Ingredients
Potatoes
- 1kg floury potatoes (such as King Edward)
Filling
- 25g butter, melted
- 200g goat’s cheese
- 50ml single cream
Instructions
- Preheat and bake potatoes: Heat the oven to 190°C (170°C fan)/gas mark 5. Prick each potato a few times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 1 hour until tender when pierced with a fork.
- Prepare potato shells: Remove the potatoes from the oven and let them cool slightly. Using a tea towel to protect your hands, cut each potato in half lengthwise. Carefully scoop out the flesh with a spoon, leaving enough flesh attached to the skin to maintain a sturdy shell.
- Crisp potato shells: Heat the grill to high. Place the potato halves cut side up on a baking tray. Brush the cut sides with a little melted butter. Grill for 3-5 minutes until the edges start to crisp and turn golden brown.
- Make the filling: In a bowl, mash the scooped potato flesh with 100g of goat’s cheese, the remaining melted butter, and the single cream. Season well with salt and pepper to taste. Mix until creamy and well combined.
- Fill and top potatoes: Spoon the mashed potato mixture back into each crisped potato shell. Top each filled potato half with an additional slice of goat’s cheese for a cheesy crust.
- Grill to finish: Place the filled potatoes back under the grill and cook for another 5 minutes until the cheese topping is melted and golden brown. Serve hot as a delicious side or light main dish.
Notes
- You can substitute goat’s cheese with cheddar or Gruyere for alternate flavors.
- Be careful when handling hot potatoes; using a tea towel helps protect your hands.
- Season the mashed filling well to balance the richness of the cheese and cream.
- For extra flavor, you can add chopped herbs like chives or thyme to the filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: twice-baked potatoes, goat cheese, baked potatoes, vegetarian side dish, cheesy potatoes, comfort food
