Ricette
Ricette vegetariane
Twice-Baked Potatoes with Goat Cheese and Chives

Twice-Baked Potatoes with Goat Cheese and Chives

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant vegetarian side dish elevates the humble jacket potato into something truly sophisticated. These twice-baked potatoes feature a crisp outer shell filled with a velvet-smooth mash, enriched with tangy soft goat cheese and fragrant fresh chives. By piping the final layer of filling, you create beautiful golden peaks that offer a delightful contrast in texture once they emerge from the oven.

Perfect for a Sunday roast or a dinner party, this comforting recipe balances the earthy flavour of russet potatoes with the creamy sharpness of the cheese. They are incredibly practical for entertaining as they can be prepared a day in advance and kept in the fridge. Serve them alongside a crisp green salad or as a substantial accompaniment to your favourite savoury main course.

Ingredients for Twice-Baked Potatoes with Goat Cheese and Chives

1 1/2 teaspoons vegetable oil
230g russet potatoes, scrubbed
160g soft fresh goat cheese (such as Montrachet), crumbled
180ml half cream
3 cucchiai di burro non salato
3 cucchiai di erba cipollina fresca tritata

How to make Twice-Baked Potatoes with Goat Cheese and Chives

Position rack in centre of oven; preheat to 191°C. Rub oil over potatoes. Pierce in several spots with fork. 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. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half cream, butter, and chives. Season with salt and pepper.

Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)

Position rack in centre of oven and preheat to 191°C. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.