Baked Potatoes: usually satisfying, but usually pretty...well, boring. And usually overloaded with all sorts of gloopy, fattening toppings. AND usually featuring sad, flavorless, leathery skin! These Barefoot Contessa inspired spuds exhibit none of the above. They are fluffy and creamy on the inside and perfectly crusty and salty on the outside. The whipped goat cheese topping is tart and bright, as opposed to heavy and greasy. It's also delish as a dip for crudités or pita chips. These papas are elevated to dinner party level and could not be easier to prep. If a baked potato put on an evening gown, this is what she would look like! I don't think I can go back to baking potatoes any other way- try this recipe for yourself and you will see why.
*prep time: 20 min. *cook time: 60-75 min. *serves 6
INGREDIENTS
6 medium russet potatoes, uniform in size, scrubbed and dried
1 tbsp fresh rosemary
Grated zest one lemon
1 tbsp coarse salt (f.e. fleur de sel)
olive oil
WHIPPED GOAT CHEESE
6 oz plain goat cheese
2 oz cream cheese
1 tsp grated lemon zest
1 tsp lemon juice
1 tbsp chopped chives, plus extra for garnish
1/3 cup olive oil
salt and pepper
INSTRUCTIONS
Preheat the oven to 400°. Place coarse salt, lemon zest and rosemary leaves on a cutting board and chop all together until combined as a coarse rub. Pierce potatoes all over with a fork to prevent them exploding in the oven. Place them on a foil lined pan and rub all over with olive oil and then the salt rub. Bake 60-75 minutes, until easily pierced with a knife. Meanwhile, place the goat cheese, cream cheese, lemon zest, lemon juice, chives, 1/2 tsp salt and pepper to taste in a food processor. Pulse to combine. Slowly add olive oil to mixture while machine is running. Slit the top of each baked potato and squeeze gently at either end to open them up. Place a dollop of whipped goat cheese on each and sprinkle with more chives. Serve immediately.
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