Twice-Baked Potato With Goat Cheese and Rosemary

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READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position rack in center of oven; preheat to 375°F
  • Rub oil over potatoes. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes.
  • Using oven mitts, grasp 1 potato in hand; cut potatoes in half. Using spoon, scoop out potato, leaving 1/4-inch-thick shell. Repeat with remaining potatoes.
  • Transfer potato flesh to large bowl.
  • Place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell.
  • Mash potatoes until smooth. Mix in cheese, then Buttermilk, butter, and chives, Fresh rosemary and Beacon Bits if desired, season with salt and pepper to taste.
  • Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large decorative tip. Pipe filling atop potatoes; place potatoes on baking sheet.
  • Position rack in center of oven and preheat to 375°F.
  • Bake potatoes until filling is heated through and tops brown, about 20 minutes.
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