Salt-Baked Potatoes Stuffed with Goat Cheese and Hazelnuts

1. 1

   Preheat the oven to 400.

2. 2

   Spread the hazelnuts in a pie plate and toast for about 8 minutes, or until the skins blister.

3. 3

   Transfer the nuts to a kitchen towel and rub to remove the skins.

4. 4

   Finely chop the nuts.

5. 5

   Lower the oven temperature to 350.

6. 6

   Spread the 2 cups of kosher salt on a rimmed baking sheet.

7. 7

   In a large bowl, toss the potatoes with the oil, the remaining 1 tablespoon of salt and the pepper.

8. 8

   Spread the potatoes on the salt on the baking sheet and roast for about 35 minutes, or until tender when pierced.

9. 9

   Let cool slightly, then rub off the excess salt.

10. 10

    Meanwhile, in a bowl, combine the goat cheese, chives, thyme and hazelnuts.

11. 11

    Cut off the tops of the potatoes and scoop out half of the flesh; discard or reserve for another use.

12. 12

    Fill the potatoes with the goat cheese and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.