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
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
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
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.
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
In the meanwhile let's prepare the filling
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.
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