Twice-Baked Potatoes

4 large russet potatoes (about 8-10 oz each)
2 Tbsp olive oil
1 Tbsp Kosher salt
1/2 Cup goat cheese (room temperature)
1/2 Cup gruyere cheese (shredded)
1 stick (1/2 Cup) unsalted butter (room temperature)
2 Tbsp sour cream
1 large egg (lightly beaten)
1 tsp Roasted Garlic, Granulated
1/2 tsp thyme
1 Tbsp parsley
Zest of 1 lemon
2 Tbsp chives
Additional Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Scrub loose dirt from the potatoes, pat dry, and pierce all over with a fork. Place them on the lined baking sheet, and coat each one with olive oil and salt.

Bake potatoes for 1 hour, or until fork-tender. Remove baking sheet from the oven and allow potatoes to cool for 10 minutes.

Cut each potato in half, lengthwise.  Carefully scoop out the insides of each of the warm potatoes into a large bowl, leaving a 1/2 inch-thick shell of potato skin.

Into the large bowl with the scooped potatoes, add the goat cheese, gruyère cheese, butter, sour cream, beaten egg, garlic, thyme, parsley, and lemon zest. Season with salt and pepper. Mix to thoroughly combine.

Spoon the seasoned potato mixture into the potato shells. Return potatoes to baking sheet and bake for 20 minutes, until potato mixture is puffed and golden brown.

Remove pan from oven. Transfer potatoes to serving dish and garnish with chives.