International dishesVegetable DishesFranceAbout 1 hour 10 minutes baking
Baked potatoes with goat cheese give crisp skins and a rich, smooth mash inside, and take about 1 hour 10 minutes in the oven. Timing is the difficulty, because a potato that is not fully soft cannot be mashed.
A few small holes pricked in each potato keep the skins from splitting. After an hour at 190 degrees they are halved, the flesh is scooped out and enough skin is left behind to work as a shell.
This batch weighs about 1.2kg, at roughly 143 calories per 100g.
Method
Heat the oven to 190 degrees C for 10 minutes before baking.
Wash the soil off 1kg potatoes, drain them and prick a few small holes in each one with a skewer so the skins do not split in the oven.
Bake the potatoes for 1 hour, take them out, press down on each with a clean cloth and cut them in half lengthwise.
Scoop the flesh into a separate bowl with a spoon, leaving the skins thick enough to hold their shape.
Brush 25g melted unsalted butter inside the skins and return them to the tray for another 3 to 4 minutes.
Mash the potato flesh with 200g goat cheese and any butter left over, mixing it through.
Spoon the mixture back into the skins, scatter more cheese over the top and bake for another 5 minutes until the cheese melts.
Take them out and scatter a few shredded mint leaves over the top.
Tips
Pick potatoes that are even, firm and smooth skinned, which gives a floury flesh right through.
Prick a few small holes in each potato before baking so the skins do not split.
Goat cheese is expensive and hard to find, and cream cheese with a little lime juice or ricotta stands in for it.
Leave the skins thick enough when scooping, as thin ones collapse on the second bake.
A golden brown surface is the sign that they are done.
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