Jacket Potatoes With Roasted Veggies Goat Cheese Recipes

ROASTED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
• Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
• In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.

JACKET POTATOES WITH ROASTED VEGGIES & GOAT CHEESE

Steps:

• Preheat oven to 150 (fan)/170 (gas/electric) degrees Celsius.
• Massage some oil on the skins of each potato, then rub some coarse salt over them.
• Prick each potato all over with a fork.
• Set in the oven and roast 1 1/2- 2 hours, or until potatoes are crisp and tender (time will vary depending on the actual size and type of potato you use).
• Meanwhile, get all your veggies together in a roasting pan.
• Drizzle a bit of oil on top (mabye 2 Tbsp.just enough to lightly coat the veggies).
• Sprinkle with a bit of coarse salt to taste and then toss.
• Roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted.
• Once potatoes are ready, cut an X into the top of each and fluff the insides with fork.
• Place a pat of butter to taste inside each potato.
• Place some slices of goat's cheese into each potato and pop back into the oven long enough to melt the cheese (maybe 5 minutes).
• Toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or Caesar or ranch).
• Set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides.
• Serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

TWICE-BAKED POTATOES WITH GOAT'S CHEESE

Steps:

• 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.
• 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.

ROASTED VEGETABLES WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
• In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

CHEESE-TOPPED ROASTED VEGETABLES

Steps:

• Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.