Twice-baked potatoes with goat’s cheese

Twice-baked potatoes with goat’s cheese

A brilliant combination of creamy mash stuffed into crisp baked potato shells

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 10 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
  2. Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.
Try

Try

Try topping with your favourite cheese - cheddar or Gruyere work well.

PER SERVING

369 kcalories, protein 13g, carbohydrate 44g, fat 17 g, saturated fat 11g, fibre 3g, sugar 3g, salt 0.75 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • Binder photo clacketwood

    20 May 2009

    clacketwood commented on this recipe

    great loved it so did my daughter and her friends who turned up suddenly, have done this twice now, will do again

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  • Binder photo clacketwood

    02 June 2009

    clacketwood rated this recipe

    5 stars

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  • Binder photo Batcatz

    20 July 2009

    Batcatz rated and commented on this recipe

    5 stars

    Very nice. Quite rich. Will try with just the goats cheese on top next time.

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  • Binder photo Batcatz

    20 July 2009

    Batcatz commented on this recipe

    oh, forgot to say I didn't add cream. I added milk instead.

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  • Binder photo Shellbell

    05 September 2009

    Shellbell commented on this recipe

    Absolutely divine, used milk instead of cream (as I didn't have any cream in) yummy

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  • Binder photo Shellbell

    05 September 2009

    Shellbell rated and commented on this recipe

    5 stars

    Forgot to rate!

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  • Binder photo Pippifer

    02 October 2009

    Pippifer rated and commented on this recipe

    5 stars

    Just made it with pesto and parmesan cheese ... yum!

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  • Binder photo KJF_UK

    25 February 2011

    KJF_UK rated and commented on this recipe

    5 stars

    Did these tonight with a three cheese twist; I used equal quantities of Welsh goat's cheese, half-fat grated mature cheddar and Philadelphia light. I didn't use butter or cream, but added a couple of spoons full of half-fat Crème Fraîche. I also chopped up a couple of spring onions into the mixture, and lightly seasoned. Wonderful, will be making again for sure!

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  • Binder photo Aislinn Spillane

    22 May 2012

    Aislinn Spillane commented on this recipe

    going to try now will let ye know!!!!Will try spring onion also as suggested!!!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 10 mins

Vegetarian

Vegetarian

Ingredients

  • 1kg floury potatoes (such as King Edward)
  • 25g butter , melted
  • 200g goat's cheese
  • 50ml single cream
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PER SERVING

369 kcalories, protein 13g, carbohydrate 44g, fat 17 g, saturated fat 11g, fibre 3g, sugar 3g, salt 0.75 g

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