Twice-baked potatoes with goat’s cheese

A brilliant combination of creamy mash
stuffed into crisp baked potato shells

  • Prep:10 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 369
  • fat 17g
  • saturates 11g
  • carbs 44g
  • sugars 3g
  • fibre 3g
  • protein 13g
  • salt 0.75g


  • 1kg floury potatoes (such as King Edward)
  • 25g butter, melted
  • 200g goat's cheese
  • 50ml single cream


Try topping with your favourite cheese - cheddar or Gruyere work well.


  1. Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.

  2. Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat’s cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat’s cheese. Place under the grill and cook for 5 mins until golden.

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