Stuffed Baked Potatoes with Blue Cheese and Rosemary

1. 1

   Preheat oven to 400F.

2. 2

   Pierce potatoes with fork.

3. 3

   Place on oven rack; bake until cooked through, about 1 hour 15 minutes.

4. 4

   Transfer to baking sheet; cool 5 minutes.

5. 5

   Cut off top third of each potato.

6. 6

   Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.

7. 7

   Scoop flesh from tops; add to bowl.

8. 8

   Discard tops.

9. 9

   Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.

10. 10

    Season with salt and pepper.

11. 11

    Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally.

12. 12

    (Can be prepared 1 day ahead.

13. 13

    Cover and chill.)

14. 14

    Preheat oven to 400F.

15. 15

    Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.

16. 16

    Spoon 1 tablespoon sour cream atop each potato.

17. 17

    Sprinkle 1 teaspoon blue cheese over each and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.