Twice-baked Potato With Goat Cheese And Rosemary

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 8 large yukon gold potatoes, scrubbed and dried
• 5 1/2 ounces soft fresh goat cheese, crumbled
• 1/2 cup buttermilk
• 1 1/2 teaspoons vegetable oil
• 1 teaspoon fresh rosemary, chopped
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons fresh chives, chopped
• 1/4 cup fresh bacon bits

Recipe

• 1 position rack in center of oven; preheat to 375°f
• 2 rub oil over potatoes. place directly on oven rack; bake until very tender, about 45 minutes. transfer to rack; cool 10 minutes.
• 3 using oven mitts, grasp 1 potato in hand; cut potatoes in half. using spoon, scoop out potato, leaving 1/4-inch-thick shell. repeat with remaining potatoes.
• 4 transfer potato flesh to large bowl.
• 5 place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell.
• 6 mash potatoes until smooth. mix in cheese, then buttermilk, butter, and chives, fresh rosemary and beacon bits if desired, season with salt and pepper to taste.
• 7 spoon about 3/4 of potato mixture into shells, dividing evenly. transfer remaining potato filling to pastry bag fitted with large decorative tip. pipe filling atop potatoes; place potatoes on baking sheet.
• 8 position rack in center of oven and preheat to 375°f.
• 9 bake potatoes until filling is heated through and tops brown, about 20 minutes.