Twice-Baked Potatoes with Chèvre and Roasted Shallots

Twice-Baked Potatoes with Chèvre and Roasted Shallots: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

4 large russet potatoes

Drizzle of olive oil

6 shallots

1/3 cup (77 g) plain low-fat Greek yogurt

1/2 cup (120 ml) evaporated skim milk

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 cup (75 g) chèvre (fresh goat cheese)

1/4 cup (12 g) chopped fresh chives

2 tablespoons (10 g) fresh-grated Parmesan cheese

Cooking Instructions:

Preheat the oven to 400°F (200°C, or gas mark 6). Scrub and dry the potatoes well. Poke a few times with a fork. Rub with a light coating of olive oil, place them on a baking sheet or in a roasting pan, and bake for about 1 hour and 15 minutes, or until they are tender to the squeeze.

Peel the shallots but leave them whole. Rub with a light coating of olive oil and place them in the roasting pan with the potatoes about 20 minutes before the end of the potato cooking time. Turn them a couple of times and remove when they are crispy and lightly browned (should be about the same time as the potatoes). Allow the potatoes to cool enough to handle.

Reduce the oven to 350°F (180°C, or gas mark 4).

Cut off a thin slice lengthwise across the top of each potato. Carefully scoop out the insides, leaving a thin shell of potato and skin (about 1/4 inch, or 6 mm), and place the potato fillings in a large mixing bowl. Add the yogurt, evaporated milk, salt, and pepper and beat just to desired consistency. Do not overbeat potatoes or they can become gluey.

Coarsely chop the roasted shallots and fold into the potatoes with the chèvre and chives, gently mixing by hand until evenly distributed. Adjust the seasonings as necessary.

Refill the potato skins with equal amounts of the potato mixture and top each with 1/2 tablespoon (2.5 g) of the Parmesan cheese. Place the potatoes back into the roasting pan and bake for 15 to 20 minutes, or until heated through.