TWICE-BAKED POTATOES WITH TWO CHEESES
Provided by Roy Finamore
Categories Milk/Cream Microwave Cheese Potato Side Bake Vegetarian High Fiber Blue Cheese Rosemary Winter Swiss Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
- Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
- Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
- Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Bake potatoes until hot and tops begin to brown, about 30 minutes.
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Amir Charles
[email protected]This recipe is so bad, it should be illegal.
city man
[email protected]This recipe is a crime against humanity.
Ahsan Ahsii
[email protected]This recipe should be banned from all cookbooks.
leslie miller
[email protected]I'm surprised this recipe even made it onto the internet.
Imran Khan Wattoo
[email protected]This recipe is a disgrace to the culinary world.
musobya edirirsa
[email protected]I would not recommend this recipe to anyone.
Joshua Reed
[email protected]This is the worst twice-baked potato recipe I've ever tried. The potatoes were mushy and the cheese sauce was flavorless.
Mustafa Sameer
[email protected]This recipe is a waste of time. The potatoes were dry and the cheese sauce was clumpy.
gino medina
[email protected]I've tried this recipe twice now and both times the potatoes have been undercooked. I'm not sure what I'm doing wrong.
Adeyemo Boluwatife
[email protected]The potatoes were a little bland. I think I would add more salt and pepper next time.
Amanda Barnes
[email protected]The recipe was easy to follow, but the potatoes took longer to bake than the recipe said.
Akbar Mikrani
[email protected]The potatoes were a little dry, but the cheese sauce was delicious.
Stephen Adi
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. I will definitely be making these again.
Hridoy Mollik
[email protected]These potatoes were everything I hoped for and more. They were cheesy, fluffy, and had the perfect amount of crispy skin.
Mommy Edward
[email protected]Perfect recipe for a weeknight meal. The potatoes were done in no time and they were a huge hit with my family.
Mohammed Yaseen
[email protected]These potatoes were so easy to make and they turned out so delicious! I will definitely be making them again.
Chad Hutson
[email protected]I'm not usually a fan of twice-baked potatoes, but these were amazing! The crispy potato skin and the creamy cheese filling were a perfect combination.
JAMES SHOUP
[email protected]I've made twice-baked potatoes many times before, but this recipe is by far the best. The potatoes were fluffy and flavorful, and the cheese sauce was creamy and rich.
0bliviixus
[email protected]These twice-baked potatoes were a hit at my dinner party! The combination of cheeses and bacon was perfect, and the potatoes were cooked to perfection.