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Twice-Baked Potatoes with Goat Cheese and Chives
- 1 1/2 teaspoons vegetable oil
- 8 6-ounce russet potatoes, scrubbed
- 5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
- 3/4 cup half and half
- 3 tablespoons unsalted butter
- 3 tablespoons chopped fresh chives
Directions:View on Bon Appetit
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