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Goat Cheese-Sour Cream Twice-Baked Potatoes Recipe

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This recipe for Goat Cheese-Sour Cream Twice-Baked Potatoes is from Eat Well, Live Well. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (6oz) Yukon gold potatoes, unpeeled
1/3 cup sour cream, room temperature
2 tablespoons unsalted butter, softened
1/3 cup soft goat cheese, softened
1/4 cup thinly sliced fresh chives
1 1/2 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
coarse sea salt for sprinkling, if desired
Directions:
Directions:
1. Heat oven to 350 degrees F. Pierce potatoes several times with fork to allow stream to escape; place on large rimmed baking sheet. Bake 55 to 65 minutes or until fork-tender. Cool on wire rack 15 minutes or until cool enough to handle. Increase oven temperature 375F.
2. Slice top one-fourth off potatoes; scoop out pulp into large bowl, leaving 1/4 inch shell. With potato masher, mash pulp until almost smooth. Stir in all remaining ingredients, except sea salt. Spoon into potato shells; place on foil-lined baking sheet. Potatoes can be made up to 1 day ahead. Cover and refrigerate. Bake an additional 5 to 10 minutes
3. Bake at 375F for 30-40 minutes or until light golden brown and filling is hot. Sprinkle lightly with sea salt, if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
50 Minutes

 

 

 

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