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CLINTON KELLY Herb & Cheese Twice-Baked Potatoes

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4 large russet potatoes (about 8-10 ounces each)
2 tablespoons olive oil
1 tablespoon Kosher salt
1/2 cup goat cheese (room temperature)
1/2 cup gruyere cheese (shredded)
1 stick unsalted butter (room temperature)
2 tablespoons sour cream
1 large egg (lightly beaten)
1 garlic clove (peeled, minced)
1 teaspoon fresh thyme leaves
2 tablespoons parsley (chopped)
1 lemon (zested)
2 tablespoons chives (sliced, to garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF. Line a baking sheet with aluminum foil.
Scrub the potatoes, dry them and pierce all over with a fork. Place them on the lined baking sheet, rub them with olive oil and salt. Bake for 1 hour, or until fork tender. Remove from the oven and let cool for 10 minutes. Cut each potato in half, lengthwise.
Carefully scoop out the warm potato into a large bowl, leaving a 1/2-inch thick shell of potato.
Into the large bowl with the scooped potatoes, add the goat cheese, gruyere cheese, butter, sour cream, egg, garlic, thyme, parsley, and lemon zest. Season with salt and pepper. Mix to combine. Spoon the potato mixture into the potato shells. Bake for 20 minutes, until puffed and golden brown.
Remove from oven and garnish with chives.
Tip: Use a stand mixer or hand mixer to whip the potato filling slightly before stuffing into the skins and baking.

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