Baked Potatoes With Butter & Goat Cheese Filling#SundayFunday

To produce baked potatoes with an even fluffy interior, the ideal doneness temperature: when a thermometer inserted in the center should be 205 degrees. To season the skin, I placed the potatoes in salty brine water solution before baking. Then the skin is crisped by brushing it with vegetable oil, once the potatoes are cooked through and then baking the potatoes for an additional 12 minutes. 
This method and the filling I seen On American Test Kitchen, loved the idea and followed this method, loved the final taste and texture of the potatoes. Fresh chopped parsley and extra light olive oil enhances the flavors of the goat cheese in this topping.
Serves 4
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

Preheat the oven to 210°C . Adjust oven rack to middle position.
Scrub the potatoes well and prick them with a fork.
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.
Then brush the potatoes with oil on all sides and again place the tray in the oven and bake for an additional 12 minutes so that the skin get crisp.
In the meanwhile let's prepare the filling
Mix all the filling ingredients together. Keep aside.
Remove potatoes from oven and immediately using paring knife, make a slit, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. 
Place a cube of frozen butter and with a spoon 
place the filling into the slit, pushing it with a spoon to get as much as filling you can in it. 
Serve immediately in individual serving plates. 
Enjoy this buttery goat cheese filling baked potatoes, simply delicious and out of the world
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.  

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I've never heard of brining potatoes before baking, Sneha. I can't wait to give this a try. And, yes, please, to the goat cheese filling!

  2. Ohhhh goat cheese! These are right up my alley.

  3. I love the idea of the brine! I've never tried that but I sure will!!

  4. They look perfect. I will have to try that method.