We love adding goat cheese to the classics! Try adding a bold taste to your average baked potato. Our Muenster Goat Cheese has that bold taste and is the perfect cheese when you want every bite to be gooey. Or, instead of actually carmelizing onions, melt our delicious Carmelized Onion Goat Cheese on top!
Goat Cheese In This Recipe
1 large russet potato
Canola oil to coat
Salt to taste
A sprig of green onion chopped
1/4 Cup Great Lakes Goat Dairy Meunster Cheese shredded
(You can also substitute with Great Lakes Goat Dairy Caramelized Onion Cheese)
The desired amount of sour cream
Heat oven to 350 degrees.
Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
Place in a bowl and coat lightly with oil. Sprinkle with salt and place potato directly on the rack in the middle of the oven.
Place the potato (or potatoes) on an oiled baking sheet and put it into the oven.
Bake 1 hour or until skin feels crisp but the flesh beneath feels soft.
Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. (Be careful of the steam!)
Top with sour cream, green onions, and Great Lakes Goat Dairy Cheese. and serve!
Prep Time: 5mins
Cook Time: 40mins
1 serving per potato
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