4russet or baking potatoes, about 10 to 12 ounces each
1teaspoon olive oil, divided
3tablespoons plus 1 teaspoon unsalted butter
½ cup whole milk, may use lowfat
3ounces soft goat cheese or chèvre
1teaspoon kosher salt
¼teaspoon freshly ground black pepper
¼cup chopped scallions
3tablespoons chopped chives, divided
Nutritional information per serving: Calories 300 (41% from fat) • carb. 35g • pro. 9g • fat 14g • sat. fat 9g • chol. 35mg • sod. 770mg • calc. 92mg • fiber 3g
Preheat oven to 400°F. Scrub potatoes and dry well. Prick randomly with the tines of a fork or point of a sharp knife. Rub each with ¼ teaspoon olive oil.
Place potatoes directly on the rack and bake for 1 hour, until skins are slightly crispy and interiors are soft and easily pierced with a knife. Remove the potatoes from the oven and lower the temperature to 375°F. When cool enough to handle, horizontally cut off top quarter of each potato and scoop out cooked potato, leaving a ¼-inch thick potato shell. Put scooped potato insides in the mixing bowl and reserve potato shells. Insert mixing beaters into the Cuisinart® Hand Mixer. Begin mixing on speed 1 and increase to speed 4 to thoroughly mix all of the potatoes until smooth. Once potatoes are well mixed, mix in 3 tablespoons of the butter on speed 1. Once butter is mixed in, add the milk continuing on speed 1. Add the goat cheese, salt and pepper. When all is mixed in, add the chopped scallions and 2 tablespoons of the chives. Taste and adjust seasoning accordingly. Generously fill the potato shells with potato mixture. (Potatoes may be prepared a day ahead to this point – cover and refrigerate.) Arrange potatoes on a baking tray lined with aluminum foil. Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if potatoes were prepared ahead and refrigerated), until potatoes are hot and golden on the tops. Sprinkle hot potatoes with remaining tablespoon of chopped chives to serve.