Twice-Baked Potatoes with Blue Cheese and Rosemary

Twice-baked Potatoes With Blue Cheese And Rosemary

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Vicki Butts (lazyme)

By
@lazyme5909

If you like blue cheese you will love this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

  • 6 10-oz
    russet potatoes, rinsed and dried
  • 1/4 c
    sour cream
  • 6 Tbsp
    sour cream
  • 1/4 c
    crumbled blue cheese, packed
  • 6 tsp
    cumbled blue cheese
  • 1/4 c
    butter, room temperature
  • 2
    garlic cloves, minced
  • 1 1/2 tsp
    chopped fresh rosemary

How to Make Twice-Baked Potatoes with Blue Cheese and Rosemary

Step-by-Step

  1. Preheat oven to 400°F. Pierce potatoes with toothpick or fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes). Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
  2. Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.)
  3. Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each potato and serve.
  4. Variation:
    For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
  5. Do-Ahead:
    Note that these potatoes keep for two days in the refrigerator.

Printable Recipe Card

About Twice-Baked Potatoes with Blue Cheese and Rosemary

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American



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