Twice-Baked Potatoes with Goat’s Cheese Recipe
Introduction
Twice-baked potatoes with goat’s cheese are a comforting and flavorful side dish that’s simple to prepare. Crispy on the outside and creamy on the inside, they make a perfect accompaniment to any meal or a satisfying snack on their own.
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)/gas mark 5. Prick each potato a few times with a fork. Place the potatoes directly on the oven rack and bake for 1 hour until tender.
- Step 2: Remove the potatoes from the oven. Using a tea towel to protect your hands, cut each potato in half lengthwise. Carefully scoop out the flesh, leaving enough potato skin and flesh intact to form a sturdy shell.
- Step 3: Turn on the grill. Arrange the potato halves cut side up on a baking tray. Brush the cut surface with a little melted butter and grill for 3–5 minutes until beginning to crisp.
- Step 4: In a bowl, mash the scooped potato flesh together with 100g of goat’s cheese, the remaining melted butter, and the single cream. Season well with salt and pepper.
- Step 5: Spoon the mashed potato mixture back into each potato shell. Top each with a slice of the remaining goat’s cheese.
- Step 6: Place the filled potatoes under the grill and cook for about 5 minutes, or until the cheese is golden and bubbling.
Tips & Variations
- Try topping with your favourite cheese—cheddar or Gruyère work well for extra richness and flavor.
Storage
Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) until warmed through and the cheese is bubbly again. Avoid microwaving to keep the shells crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, but floury potatoes like King Edward or Russets are best because they become fluffy when baked, making the mash creamy and light.
Can I prepare these ahead of time?
Absolutely. You can bake and scoop the potatoes earlier in the day, then assemble and grill just before serving to keep them fresh and crispy.
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Twice-Baked Potatoes with Goat’s Cheese Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
Delicious twice-baked potatoes filled with a creamy mixture of mashed potato, goat’s cheese, butter, and single cream, then topped with goat’s cheese and grilled to a golden finish. This comforting side dish offers a crispy skin with a rich and tangy filling, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1kg floury potatoes (such as King Edward)
- 25g butter, melted
- 200g goat’s cheese
- 50ml single cream
Instructions
- Preheat and Prepare Potatoes: Heat your oven to 190C/170C fan/gas mark 5. Prick each potato several times with a fork to allow steam to escape during cooking.
- Bake the Potatoes: Place the potatoes directly on the oven rack and bake for 1 hour until tender when pierced with a skewer.
- Slice and Scoop: Remove the potatoes from the oven and allow to cool slightly. Using a tea towel to protect your hands, cut each potato in half lengthwise. Carefully scoop out the potato flesh, leaving a sturdy shell about 0.5cm thick to hold the filling.
- Grill the Potato Shells: Preheat the grill to high. Arrange the potato shells cut side up on a baking tray. Lightly brush the cut surfaces with the melted butter, then grill for 3–5 minutes until the edges start to crisp and brown.
- Prepare the Filling: Mash the scooped-out potato flesh together with 100g of the goat’s cheese, the remaining melted butter, and the single cream until smooth and creamy. Season well with salt and freshly ground black pepper.
- Fill and Top: Spoon the mashed mixture back into each potato shell evenly. Top each filled half with a slice of the remaining goat’s cheese.
- Final Grill: Place the filled potatoes back under the grill and cook for about 5 minutes or until the cheese topping is golden and slightly bubbling.
- Serve: Remove from the grill and serve warm as a side dish or a comforting snack.
Notes
- You can substitute the goat’s cheese topping with cheddar or Gruyere for a different flavor profile.
- Ensure to leave a sufficient potato shell wall for structural integrity after scooping.
- Use a tea towel when handling hot potatoes to prevent burns.
- This recipe works best with floury potatoes like King Edward for their fluffy texture.
- Adjust seasoning in the mashed filling according to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: twice baked potatoes, goat cheese potatoes, cheesy baked potato, comfort food, British side dish
