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Twice Baked Goat Cheese Potatoes Print Email


6 russet potatoes (6-8 ounces each), scrubbed
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper to taste
3/4 cup low-fat cottage cheese
4 ounces creamy goat cheese, cut into pieces
1/2 cup chopped scallions
2 tablespoons chopped fresh parsley

Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 to 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450F for 50 to 60 minutes.)

As soon as the potatoes are cool enough to handle, slice off top third (lengthwise) of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.

Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasonings. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.

Set stuffed potatoes on a baking sheet or in a shallow baking dish and bake until golden and heated through, 30 to 40 minutes. Serve hot. Makes 6 servings

Per serving: 229 calories; 7 g fat (3 g sat, 3 g mono); 10 mg cholesterol; 32 g carbohydrate; 11 g protein; 2 g fiber; 243 mg sodium; 761 mg potassium. Nutrition bonus: Potassium (22% daily value), Vitamin A (21% dv). 2 Carbohydrate Servings

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