Twice-Baked Potatoes with Goat Cheese
Twice-Baked Potatoes with 3 Cheeses including tangy goat cheese.
- 4 Large Potatoes (such as Yukon Gold or Russet)
- 2 Tablespoons Butter
- 2 Ounces Cream Cheese
- 2 Ounces Goat Cheese
- 2 Ounces Jack Cheese, Shredded
- 4 Tablespoons Sour Cream
- 1 Stalk Green Onion, Diced
- 1 Teaspoon Garlic Powder
- Salt and Pepper to taste
1.Scrub and potatoes and pierce several times with a knife. 2.Add them to an oven preheated to 375 degrees in the middle rack. 3.Bake for approximately one hour until the center is fully cooked. 4.Remove from the oven and allow them to cool until they are not too hot to the touch. 5.Remove a slice from the top of each potato and scoop out the center. Leave enough of the skin so that the potato can roughly retain its shape. 6.Add the cream cheese, butter, sour cream, goat cheese and 2 ounces of jack cheese. 7.Mash with a potato masher until all of the ingredients are combined. Add additional sour cream until a smooth consistency is achieved. The potato mixture should remain still enough to retain its shape. 8.Add the garlic powder, green onions and salt and pepper and mix until fully blended. 9.Stuff each potato until it is completely full and place in a baking dish. Top with the remaining jack cheese. 10.Bake until the cheese is melted and begins to brown. 11.Garnish with green onion.