Twice-Baked Goat Cheese Potatoes

Twice-Baked Goat Cheese Potatoes is a gluten free and lacto ovo vegetarian recipe with 6 servings. This side dish has 227 calories, 11g of protein, and 7g of fat per serving. For $1.12 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 23 fans. If you have fresh parsley, russet potatoes, low fat cottage cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is pretty good. Similar recipes include Twice-baked potatoes with goat’s cheese, Twice-Baked Potatoes with Goat Cheese and Chives, and Twice-Baked Goat Cheese-Truffle Potatoes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 to 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450F for 50 to 60 minutes.)Preheat oven to 425F.As soon as the potatoes are cool enough to handle, slice off top third (lengthwise) of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasonings. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.Set stuffed potatoes on a baking sheet or in a shallow baking dish and bake until golden and heated through, 30 to 40 minutes. Serve hot.

 

Step by step:

1. Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 to 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450F for 50 to 60 minutes.)Preheat oven to 425F.As soon as the potatoes are cool enough to handle, slice off top third (lengthwise) of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.Puree cottage cheese in a food processor.

2. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasonings. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.Set stuffed potatoes on a baking sheet or in a shallow baking dish and bake until golden and heated through, 30 to 40 minutes.

3. Serve hot.

Nutrition Information:

covered percent of daily need