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Golden twice-baked potatoes with creamy goat cheese filling and fresh chives on top

Twice-Baked Potatoes with Goat Cheese and Chives

Creamy, elegant twice-baked potatoes made with Yukon gold potatoes, tangy goat cheese, and fresh chives. These twice-baked potatoes with goat cheese are perfect as a dinner side or an elevated appetizer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 3 (6 potatoes)
Course: Appetizer, Side Dish
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • 6 Yukon gold potatoes scrubbed
  • 2 tablespoons plain goat cheese
  • ⅓ cup half and half (half cream, half milk)
  • 2 tablespoons fresh chives finely chopped
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Preheat the oven to 390°F (200°C). Rub the potatoes lightly with olive oil and place them on a baking sheet.
  2. Bake for about 50 minutes, or until the potatoes are very soft when pierced with a knife. Transfer to a rack and let cool for 10–15 minutes.
  3. Cut off the top quarter of each potato. Carefully scoop out the flesh, leaving about a ¼-inch shell. Place the potato flesh into a mixing bowl.
  4. Add the goat cheese, half and half, chopped chives, salt, and pepper. Gently mash until smooth and creamy.
  5. Fill the potato shells with most of the mashed potato mixture. Pipe or spoon the remaining filling on top for a decorative finish.
  6. Return the potatoes to the baking sheet and broil for about 5 minutes, until heated through and lightly golden on top. Serve warm.

Notes

  • Yukon gold potatoes give the creamiest texture and best flavor for twice-baked potatoes.
  • Do not overmix the filling to keep the potatoes light and smooth.
  • These can be assembled ahead of time and broiled just before serving.

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