Serves 4
Ingredients
4 Large Potatoes - unpeeled, each lightly pricked with fork
2 Tablespoons Sea Salt
1 Cup Water
1 Tablespoon Vegetable Oil
For The Filling
¾ Cup Grated Goat Cheese
¼ Teaspoon Black Pepper powder
1 Tablespoon Heaped Chopped Parsley
4 Small Cubes Frozen Salted Butter
2 Tablespoon Extra Light Olive Oil
Method
Dissolve 2 tablespoons sea salt in a cup of water in large bowl. Place potatoes in bowl and let it sit in the brine for at least 30 minutes.
Transfer potatoes to wire rack set in a baking tray and bake for 50 minutes. Check the temperature when a thermometer inserted in the center should be 205 degrees, it's done.
In the meanwhile let's prepare the filling
Labels: Baked, Potato, Goat Cheese, Parsley, Butter, Stuffed Potato, Vegetarian, Appetizer, Sunday Funday, Gluten free
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
- Bacon-wrapped Loaded Baked Potatoes from Food Lust People Love
- Baked Potatoes With Butter & Goat Cheese Filling from Sneha’s Recipe
- Cheesy Shrimp-Stuffed Twice-Baked Potatoes from Making Miracles
- Crock Pot Loaded Baked Potatoes from Karen’s Kitchen Stories
- Leftover Turkey and Gravy Stuffed Potato from A Day in the Life on the Farm
- Thanksgiving Dinner Twice Baked Potatoes from Amy’s Cooking Adventures