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Twice-Baked Potatoes with Goat Cheese and Chives

Twice-Baked Potatoes with Goat Cheese and Chives

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 matskedar osaltat smör
3 matskedar hackad färsk gräslök

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.

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