Twice-Baked Potatoes With Goat Cheese and Chives

Easy accompaniment to steak on the grill.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons  vegetable oil
• 8 (6 ounce)  russet potatoes, scrubbed
• 5 1⁄2 ounces  soft fresh goat cheese, crumbled
• 3⁄4 cup half-and-half
• 3  tablespoons butter
• 3  tablespoons  chopped fresh chives

Directions

1. Preheat oven to 375 degrees. Rub oil over potatoes. Pierce potatoes in several places with a fork. Place directly on oven rack. Bake until tender, about 45 minutes. Transfer to rack and cool for 10 minutes. Using oven mitts, cut off top 1/4 of each potato. Scoop out potato flesh, leaving 1/2" thick shell. Set shells aside. Mash potatoes until smooth. Mix in cheese, then half and half, butter and chives. Season taste with salt and pepper.
2. Spoon potato filling into pastry bag with large star tip, or into heavy duty freezer bag with small hole cut in one corner. Squeeze potato filling into each potato shell. Place potatoes on baking sheet.
3. Bake potatoes until filing is heat and tops are brown, about 20 minutes.