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
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.

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.  

• 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

Shrimp Stuffed Potatoes#FishFriday

Taking  stuffed  baked potatoes and piling it high with  shrimps and mayo, makes a delicious light dinner and is also a best way to use up leftovers from the fridge.

Ingredients
4 Small Potatoes
8 Large Prawns / Shrimps - cleaned and chopped
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Baby Carrot - finely chopped
1 Tablespoon Flat Parsley - finely chopped
1 Tablespoon Celery - finely chopped
1 Teaspoon Oil
1 Teaspoon Black pepper powder
Salt to taste
4 -5 Tablespoons Mayonnaise - Homemade

Method

Wash and scrub the potatoes and place them in a bowl with a tablespoon water and microwave on high for 3 minutes.
When cooled slightly take them and place them in the air fryer basket and air fryer them at 200 degrees C for 20 minutes. Cool them completely. 

 Then cut each potato into two pieces. With a small spoon Gently scoop out the potato.  Keep the scooped potato keep aside.
To make the filling

In a pan heat the oil add the garlic and onion, saute till softened then add the carrot, stir fry for a minute now add salt, pepper, parsley, celery and the prawns and saute till the prawns are cooked, add in the scooped potato and mix well. Take off flame and cool the mix. 

When cooled mix in mayonnaise and pile it on the potato and enjoy. 

Sending this to fish friday foodies our host of the month is Stacy Livingston Rushton and the theme is "Seafood Fillings"
Labels : Fish, Fish Friday, Shrimps, Prawns, Stuffed Potato, Mayonnaise, Carrot, Celery, Flat Parsley, Microwave, Air Fryer

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