Salt-Baked Potatoes with Goat Cheese

A few months ago we made Twice Baked Red Potatoes, and they were really fantastic. I was excited to see this recipe to use small red potatoes again. We got the idea for this recipe here.

-3 cups salt
-1 bag small red potatoes
-2 Tbsp. olive oil
-3 cloves garlic, or a few shakes of garlic powder
-10 oz goat cheese, softened
-2 Tsp. chopped fresh thyme
-Cracked black pepper, to taste

Spread out a layer of salt on a baking sheet. Cut the potatoes in half, coat in olive oil, lay them with the skin side down on the baking sheet, and bake for 35-40 minutes at 400 degrees.

Meanwhile, mix together the goat cheese, thyme, garlic powder, and black pepper. When the potatoes are done, use a melon baller to scoop out the inside of each mini potato. Mix some of the potato with the cheese mixture. (We used all of it, if we did it again I think we would use a little less to make them cheesier).

Broil for 1-2 minutes, until the tops are a little brown.

These were really perfect for an appetizer. They were really salty, so I had to knock a little off when I ate them, but the goat cheese went really well with the potatoes, and so did the thyme seasoning. Everyone loved these, even J. who typically won't even touch food that has goat cheese in it.


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