twice baked potatoes w blue cheese & rosemary

blentz8 avatar
By barbara lentz
from beulah, MI

Yummy side dish. Sour cream can be substituted for creme fraiche.

serves 4
prep time 5 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For twice baked potatoes w blue cheese & rosemary

  • 4 lg
    baking potatoes scrubbed
  • 4 Tbsp
    creme fraiche plus more for serving
  • 3 Tbsp
    crumbled blue cheese plus more for serving
  • 3 Tbsp
    butter
  • 1 Tbsp
    rosemary minced
  • salt and pepper

How To Make twice baked potatoes w blue cheese & rosemary

  • 1
    Preheat oven to 400 degrees. Prick the potatoes with fork all over. Place on baking sheet and bake for 1hour 15 minutes. Remove from oven and let cool to the touch.
  • 2
    Cut off the top 1/4 of the potatoes. Scoup out the potato flesh leaving 1/4 inch thick shell. Scoup the flesh out of the top of the potatoes and dischard the skin.
  • 3
    Place the flesh into a bowl and add the creme fraiche, blue cheese and butter. Mash all together. Use more or less butter or creme fraiche to make it creamy. stir in the Rosemary. Season with salt and pepper to taste.
  • 4
    Fill the potato shells with the flesh. Place back in oven and bake until the tops begin to brown. Remove from oven and add more creme fraiche and blue cheese crumbles

Categories & Tags for Twice Baked Potatoes w Blue Cheese & Rosemary:

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