Bring 2 qts of water to a boil. Reduce heat to a simmer. Wash thoroughly and Cut potatoes in half. Add potatoes to simmering water and Cook about 10-12 minutes until potatoes are soft. Test with a fork, if fork slides out of potato, they are done. Rinse gently under cold water and refrigerate for 30 minutes to chill. Meanwhile, set goat cheese out to room temperature for 30 minutes. Place in bowl and add 1 tbs. Olive oil, chives, salt and pepper. Whip goat cheese until soft. Using a small spoon, core out a portion of the potato. (Melon baller works well too!), toss potatoes with olive oil, salt and pepper. Spoon goat cheese into scooped out potato. Refrigerate until cheese is firm. You may garnish with parsley, more chives or for a real different flavor drizzle with truffle oil.
Nancy and Tim Bass - Sunburst Tomato