Ingredients
Potatoes
4 medium russet potatoes
1/2 cup warm water
2 tablespoons salt
1 tablespoon olive oil
Goat Cheese Filling
4 oz plain goat cheese, at room temperature
1 tablespoon finely chopped parsley
1/2 big shallot, finely minced (about 1 tablespoon)
1/2 teaspoon lemon zest
1/4 teaspoon lemon juice
Alternative Fillings
Butter
European-style unsalted butter, cut into thin squared slices
Sharp cheddar cheese, manually grated
Mexican sour cream
Chives
Salt and pepper, to taste
Boursin cheese,
Directions
Potatoes
1. Preheat oven to 425, or air fryer at 400 degrees Fahrenheit.
2. Scrub the potatoes in hot water and let dry. Poke each potato with a fork and make eight indentations, two on each side.
3. Prepare a brine by combining the water and salt in a small bowl and allowing the salt to dissolve. Roll each potato in the brine for a few seconds and place it on a wire rack over an oven tray.
4. Bake the potatoes for about 45 minutes or until they reach an internal temperature of 205ºF (211ºF at high altitudes). While potatoes bake prepare the goat cheese filling.
5. Once the potatoes have cooked, remove them from the oven and brush the top and sides with olive oil. Using a serrated knife make diagonal indentations in the form of an X and using a spatula or towel push the sides in to fluff the potatoes. Immediately bring the potatoes to the table.
5. Allow each guest to top their potato with butter, salt, pepper, cheddar cheese, sour cream, or goat cheese filling, garlic and fine herbs
Goat Cheese Filling
1. Combine the filling ingredients in a bowl. Microwave for a few seconds to soften the goat cheese if needed.
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