This twice baked potato gains a wonderful tang from the goat cheese while remaining decadently rich because of the eggs and cream. Elegant and simple, these are perfect bites of classic comfort.
Cook potatoes in heavily salted water until tender. Drain and let cool.
Preheat the oven to 375°F.
Cut the potatoes in half and scoop out some of the flesh. Place the potato halves on a baking tray and spoon a little goat cheese into the center.
Whisk together the cream and eggs and season with salt and pepper.
Fill the potatoes with the custard mix and sprinkle chives on top.
Bake the potato custards in the oven for about 12-15 minutes, until set.
15 baby Yukon Gold potatoes
(about 1 ½ - 2 inch in
4 ounces fresh goat cheese
1 cup cream
- fine sea salt and freshly
¼ cup sliced fresh chives