Ingredients

• 1 1/2 teaspoon vegetable oil
• 2 tablespoons salt
• 6 russet potatoes (9 oz.), scrubbed
• 5 1/2 ounces soft, fresh goat cheese (such as montrachet)
• 4 tablespoons butter, unsalted
• 3 tablespoons fresh chives or green onions, chopped
• 1 cup half and half

Directions

1. Position rack in center of oven and preheat to 375F.
2. Rub oil and salt over potatoes.
3. Place directly on oven rack.
4. Bake until very tender (about 45 minutes).
5. Transfer to cooling rack for 10 minutes.
6. Using oven mitts, grasp a potato in hand.
7. Using a serrated knife, cut off 1/4" lengthwise from the top of the potato.
8. Using a spoon, scoop out potato, leaving 1/4" thick shell and reserve potato flesh in a large bowl.
9. Repeat with remaining potatoes.
10. Reserve scooped-out shells on the side.
11. Mash potato flesh until smooth.
12. Mix in cheese, butter, and chives, then half and half. (Add the hald and half a little at a time because you may not need it all.)
13. Look for a smooth consistency that sstill holds it shape when piped.
14. Season with salt and pepper.
15. Spoon about 3/4 of the poato mixture into the shells, dividing evenly.
16. Transfer remaining potato filling to pastry bag fitted with a large star tip.
17. Pipe filling atop the potatoes.*
18. Place potatoes on baking sheet.
19. Cover loosely with plastic wrap and refrigerate if not planning to serve until the next day.
20. Position rack in the center of the oven and preheat to 375F.
21. Bake potatoes until filling is heated through and tops brown (about 20 minutes).

Note: *Piping filling into the potato shells with a pastry bag makes and attractive presentation. You can also simply spoon in the filling and cross-hatch the top with the tines of a fork.