Twice-baked potatoes with goat’s cheese
A brilliant combination of creamy mash
stuffed into crisp baked potato shells
-
Prep:10 mins
Cook:1 hrs 10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 369
-
fat 17g
-
saturates 11g
-
carbs 44g
-
sugars 3g
-
fibre 3g
-
protein 13g
-
salt 0.75g
Ingredients
- 1kg floury potatoes (such as King Edward)
- 25g butter, melted
- 200g goat's cheese
- 50ml single cream
Tip
TryTry topping with your favourite cheese - cheddar or Gruyere work well.
Method
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.