Twice-Baked Potatoes with Two Cheeses

1. 1

   Preheat oven to 350F.

2. 2

   Bake potatoes 30 minutes.

3. 3

   Using fork, pierce potatoes in several places.

4. 4

   Bake until tender, about 1 hour longer.

5. 5

   Maintain oven temperature.

6. 6

   Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.

7. 7

   Slicing lengthwise, cut top quarter off each potato.

8. 8

   Scoop potato into large bowl, leaving about 1/4 inch of potato in skin.

9. 9

   Scrapepotato out of tops; discard tops.

10. 10

    Coarsely mash potato.

11. 11

    Add 4 tablespoons butter; mash.

12. 12

    Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff).

13. 13

    Season with coarse salt and pepper.

14. 14

    Divide mashed potatoes among potato skins; transfer to rimmed baking sheet.

15. 15

    Sprinkle Gruyere cheese over potatoes, pressing slightly to adhere.

16. 16

    Dot with butter.

17. 17

    DO AHEAD: Can be made 4 hours ahead.

18. 18

    Let stand at room temperature.

19. 19

    Bake potatoes until hot and tops begin to brown, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.