Twice-Baked Potatoes With Blue Cheese And Rosemary

1. 1

   Preheat oven to 400u00b0F

2. 2

   Pierce potatoes with toothpick or fork.

3. 3

   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).

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. Discard tops.

8. 8

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

9. 9

   Season with salt and pepper.

10. 10

    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.).

11. 11

    Preheat oven to 400u00b0F

12. 12

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

13. 13

    Spoon 1 tablespoon sour cream atop each potato.

14. 14

    Sprinkle 1 teaspoon blue cheese over each potato and serve.

15. 15

    Variation:.

16. 16

    For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.

17. 17

    Do-Ahead:.

18. 18

    Note that these potatoes keep for two days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.