Real Recipes From Real Home Cooks ®

twice-baked potatoes with blue cheese and rosemary

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For twice-baked potatoes with blue cheese and rosemary

  • 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

  • 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.

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