The Chew: Herb & Cheese Twice-Baked Potatoes Recipe

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The Chew: Herb & Cheese Twice-Baked Potatoes

Adorable country music star Kellie Pickler, also the star of I Love Kellie Pickler, joined Clinton Kelly in the kitchen on The Chew during their Halloween episode. Kellie dressed up as the genie from I Dream of Jeannie and the resemblance was shocking! Meanwhile, Clinton was dressed up as Zack Morris from Saved by the Bell. It seemed to be a fun throwback-themed Halloween and the co-hosts clearly had a ball dressing up. While Kellie isn’t exactly a pro in the kitchen, she did her best to help Clinton make Herb and Cheese Twice-Baked Potatoes. Whether served as finger food at a party or as a side dish for a tasty meal, you really can’t go wrong with these potatoes!

To get the recipe, click next page.

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The Chew: Herb & Cheese Twice-Baked Potatoes Recipe Ingredients

The Chew: Herb & Cheese Twice-Baked Potatoes Recipe

Clinton Kelly’s Herb and Cheese Twice-Baked Potatoes make the perfect finger food or appetizer, anytime of the year! (29183526@N06 / Flickr)

  • 2 tbsp olive oil
  • 1/2 C goat cheese – at room temperature
  • 1 stick unsalted butter – at room temperature
  • 1 large egg – lightly beaten
  • 1 tsp fresh thyme leaves
  • 1 lemon – zested
  • kosher salt and freshly ground black pepper
  • 4 large russet potatoes (approximately 8-10 oz each)
  • 1 tbsp Kosher salt
  • 1/2 C Gruyere cheese – shredded
  • 2 tbsp sour cream
  • 1 garlic clove – peeled, minced
  • 2 tbsp parsley – chopped
  • 2 tbsp chives – sliced, to garnish

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The Chew: Herb & Cheese Twice-Baked Potatoes Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Line a baking sheet with aluminum foil
  3. Scrub the potatoes, then dry them and pierce all over with a fork
  4. Put them on the lined baking sheet, then rub them with olive oil and sprinkle with salt
  5. Bake an hour, then remove from the oven and let cool for 10 minutes
  6. Cut each potato in half, lengthwise
  7. Carefully scoop out the warm potato into a large bowl, but leave about 1/2-inch of potato as a shell
  8. Into the the large bowl with the potatoes, add the Gruyere cheese, goat cheese, sour cream, butter, garlic, egg, thyme, lemon zest, and parsley
  9. Season with salt and pepper, then mix
  10. Spoon the potato mixture into the potato shells
  11. Bake for 20 minutes until puffed up and golden brown
  12. Remove from the oven and finish with chives as a garnish

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