Twice-Baked Potatoes with Blue Cheese and Rosemary
Vicki Butts (lazyme)
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6 10-ozrusset potatoes, rinsed and dried
1/4 csour cream
6 Tbspsour cream
1/4 ccrumbled blue cheese, packed
6 tspcumbled blue cheese
1/4 cbutter, room temperature
2garlic cloves, minced
1 1/2 tspchopped fresh rosemary
How to Make Twice-Baked Potatoes with Blue Cheese and Rosemary
- 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.
- 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.)
- 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.
For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
Note that these potatoes keep for two days in the refrigerator.