Twice-Baked Potatoes with Goat Cheese and Chives
A perfect complement for that special holiday meal
Ingredients
- 1.5 teaspoon vegetable oil
- 2 tablespoon Salt
- 6 unit russet potatoes (9 oz.), scrubbed
- 5.5 ounce soft, fresh goat cheese (such as Montrachet)
- 4 tablespoon butter, unsalted
- 3 tablespoon fresh chives or green onions, chopped
- 1 cup half and half
Notes
*Piping filling into the potato shells with a pastry bag makes an attractive presentation. You can also simply spoon in the filling and cross-hatch the top with the tines of a fork.
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