Twice Baked Potato With Goat Cheese And Rosemary Recipes

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

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.

TWICE BAKED ROSEMARY BLUE POTATO MASH

Steps:

• Butter a 6 to 8 cup shallow baking dish.
• In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
• In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
• Preheat the oven broiler.
• Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.

TWICE-BAKED POTATO WITH GOAT CHEESE AND ROSEMARY

Steps:

• 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.

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 400°F
• Pierce potatoes with toothpick or fork.
• Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
• Transfer to baking sheet; cool 5 minutes.
• Cut off top third of each potato.
• Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
• Scoop flesh from tops; add to bowl. Discard tops.
• Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
• Season with salt and pepper.
• Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
• Preheat oven to 400°F
• Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
• Spoon 1 tablespoon sour cream atop each potato.
• Sprinkle 1 teaspoon blue cheese over each potato and serve.
• Variation:.
• For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
• Do-Ahead:.
• Note that these potatoes keep for two days in the refrigerator.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash potatoes.
• Place in shallow pan.
• Bake for 45 minutes or until easily pierced with a fork, turning once.
• Remove from oven and reduce temperature to 350 degrees.
• While still hot, carefully cut potatoes in half, lengthwise.
• Scoop out potato, leave an 1/8 inch wall.
• Place potato centers in mixing bowl, add butter and milk.
• Whip until fluffy.
• Add sour cream, cheeses, onion powder, salt and cayenne pepper.
• Mix.
• Spoon back into skins.
• Sprinkle with paprika.
• Bake in greased shallow baking pan.
• Bake for 30 minutes or until they begin to brown.

TWICE-BAKED POTATOES WITH GOAT CHEESE AND TARRAGON

Steps:

• Preheat the oven to 400 degrees. Put the potatoes on the oven rack and bake until very tender, about 1 hour. Protecting your hand with an oven mitt, slice the top third off of each potato and discard or save for another use. Being careful to leave the skins intact, use a spoon to gently scoop out the flesh from the potatoes and place it in a mixing bowl. Transfer the potato skins to a baking sheet.
• While the potato flesh is still hot, add the goat cheese and butter and use a potato masher or fork to mash them in. Continue to mash until the mixture is smooth. Stir in the milk and tarragon. Season to taste with salt and pepper.
• Pile the mashed potatoes back into the skins. Raise the oven temperature to 450 degrees. Sprinkle the Parmesan over the potatoes and bake until the tops are golden, 20 to 30 minutes.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
• Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.