This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Salt-Baked Potatoes Stuffed with Goat Cheese

2 cups plus 1 tablespoon kosher or other coarse salt
2 dozen small red, purple, or gold potatoes
2 tablespoons olive or canola oil
1 teaspoon coarse ground pepper
½ pound goat cheese, room temperature
2 tablespoons minced chives or green onion
1 teaspoon minced rosemary or thyme, plus extra sprigs for garnish
24 walnut halves

Heat oven to 400°

Spread walnuts on dry baking sheet and toast for about 8 minutes.
*Watch carefully as nuts burn easily. Lower oven temperature to 350°

Spread 2 cups of salt on a baking sheet. In a large bowl, toss the potatoes in oil and pepper. Spread potatoes evenly on the salted baking sheet and roast for about 35 minutes or until tender when gently pierced. Let cool and rub off excess salt. Cut off the tops of the potatoes and using a melon baller, gently scoop out half of the flesh.

In a bowl, combine the goat cheese and herbs. Using a pastry bag, fill the potato cups with the goat cheese mixture. Top with toasted walnut halves and garnish the serving platter with herb sprigs.

*For entertaining and ahead of time, potatoes may be baked the day before, scooping out flesh and store in an airtight container. However, brush a bit of oil on the potatoes to keep them from drying out too much. Goat cheese mixture may also be made ahead. Briefly reheat potatoes before filling.