TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
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.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h25m
Number Of Ingredients 8
Steps:
- 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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Gentry Cruz
[email protected]I followed the recipe exactly and the potatoes turned out perfect. Will definitely be making these again.
Caroline Edmunds
[email protected]These twice-baked potatoes are everything I've ever wanted and more.
Jess Turner
[email protected]I'm a huge fan of this recipe. It's the perfect side dish for any occasion.
Gary A Padilla
[email protected]Tip: If you want extra crispy potato skins, brush them with melted butter before baking.
gokublack936yt
[email protected]I've been making these potatoes for years and they're always a hit. They're so versatile, you can add pretty much anything you want.
Destany Catron
[email protected]These potatoes were the star of my Thanksgiving spread. Everyone raved about them.
be ka eman
[email protected]I'm not usually a twice-baked potato person, but these changed my mind. So good!
Rasel Mia Rajon
[email protected]The crispy potato skins and the creamy, flavorful filling were to die for.
Christopher Wong
[email protected]Easy and delicious! I made these for a potluck and they were a hit.
Daddy Young Official
[email protected]I was worried the blue cheese would be overpowering, but it was actually subtle and creamy. Yum!
Aseel Saleh
[email protected]Double baked to perfection. Super easy to make and the rosemary adds a delightful touch.
David Wallace
[email protected]Not a huge fan of blue cheese, but I trusted the process and I'm so glad I did! These were incredible.
Sandra Tambawoga
[email protected]My new favorite comfort food! This recipe felt like a warm hug on a cold day.
Elizabeth Humphrey
[email protected]This recipe knocked it out of the park. 5/5 would make again.
SLIDAH
[email protected]Blue cheese and rosemary: a match made in twice-baked heaven.
Charles Kj
[email protected]Who needs steak when you can have twice-baked potatoes? These were amazing.