Green garlic and goat cheese put some ‘spring’ in this spud. Baking the potatoes twice (and the shells once) result in the perfect combo of crispy shells and soft potatoes.
3 medium potatoes
2 stalks green garlic, chopped finely
1 -2 oz. goat cheese (depending on your preference)
sprig of marjoram, chopped finely
2-4 tbls. whole milk
salt and pepper to taste
1 tbls. butter
- Wash and poke a few holes in your potatoes. Bake for 1 hour at 400F.
- Prepare your garlic, herbs, and other ingredients.
- When potatoes are baked, slice a small lid in two of them. The third potato will be solely used as filling.
- With a spoon, carefully scrape out the potato into a bowl. Mash with the rest of your ingredients until smooth.
- Melt 1 tbls. of butter. Paint the inside of the potato shell with butter. In a small baking dish, bake at 400F for 10 minutes.
- Stuff the shells. Paint the remaining butter over the top and sides.
At this point, this dish can be held for later. If you’re going to refrigerate, let them first come to room temperature or add a few minutes onto the final baking time.
- Place back in the 400F oven and bake for 15-20 minutes.