Twice-Baked Potato With Goat Cheese And Rosemary

1. 1

   Position rack in center of oven; preheat to 375u00b0F

2. 2

   Rub oil over potatoes. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes.

3. 3

   Using oven mitts, grasp 1 potato in hand; cut potatoes in half. Using spoon, scoop out potato, leaving 1/4-inch-thick shell. Repeat with remaining potatoes.

4. 4

   Transfer potato flesh to large bowl.

5. 5

   Place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell.

6. 6

   Mash potatoes until smooth. Mix in cheese, then Buttermilk, butter, and chives, Fresh rosemary and Beacon Bits if desired, season with salt and pepper to taste.

7. 7

   Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large decorative tip. Pipe filling atop potatoes; place potatoes on baking sheet.

8. 8

   Position rack in center of oven and preheat to 375u00b0F.

9. 9

   Bake potatoes until filling is heated through and tops brown, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.