Twice-Baked Goat Cheese Potato

Twice-baked potatoes are indulgent, but are as easy to make as any other potato!  Instead of dressing it at the table, you'll dress it for everyone before supper.  These will make any supper feel special!  They're also great to make ahead and bake off days later.

Twice-Baked Goat Cheese Potatoes

Ingredients

• 4 medium Russet potatoes
• 1 tsp. avocado oil or vegetable shortening
• 4 Tbsp. butter
• 8 oz. goat cheese
• 1/4 cup sour cream
• 2 cloves garlic, grated
• 1 Tbsp. parsley, chopped
• 2 Tbsp. chives, chopped, divided
• 1 egg, beaten
• salt & pepper, to taste

Serves 4
Cook time: 1 hour and 20 minutes

Preheat oven to 350.
Rub potatoes down with avocado oil or vegetable shortening; salt and pepper, to taste.  Wrap in foil and bake until they are easily pierced with a knife - 45 minutes to an hour, depending on the size of the potatoes.  When potatoes are cool enough to handle slice top 1/3 off each and scoop out the insides.
In a small bowl, mash the potato pulp with butter, goat cheese, and sour cream. Stir in garlic and herbs.  You can either spoon the mixture back into the potato shells, or you can put mixture into a zip-top bag with a pastry tip and pipe the mixture in.
*If you are making these in advance this is the time to put them in the refrigerator, covered for up to 3 days.
Place on a baking sheet. Brush with beaten egg.  Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. 
Garnish with remaining chives and serve immediately.