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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Malik Mohsin Hammad awan
[email protected]These potatoes are a bit time-consuming to make, but they're definitely worth the effort.
Jeremiah Hodge
[email protected]I'm not a big fan of rosemary, so I omitted it from the recipe. The potatoes were still delicious.
Ssebuuma Nathan
[email protected]These potatoes are so creamy and flavorful. I love the crispy topping.
Muhammed Sahajan
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover mashed potatoes.
Asiimwe Victor Phillip
[email protected]These potatoes are perfect for a special occasion dinner. They're elegant and delicious.
Dolon Mojumdar
[email protected]I made these potatoes for a potluck and they were a huge hit! Everyone loved them.
Chukwu David
[email protected]These potatoes were a lot of work, but they were worth it! They were so delicious.
Sabita Yadav Soo
[email protected]I'm not a fan of blue cheese, so I used cheddar cheese instead. It was still good, but I think I would have liked it better with blue cheese.
Emran Munsi
[email protected]The potatoes were not cooked all the way through. I had to put them back in the oven for another 10 minutes.
angel. Roque
[email protected]I found the recipe to be a bit bland. I would add more salt and pepper next time.
Arslan bhatii
[email protected]The potatoes were a little dry, but overall they were still good.
Md Mide
[email protected]I love the combination of blue cheese and rosemary in this recipe. It's a unique and delicious take on twice-baked potatoes.
Chuchu Wolde
[email protected]These potatoes were so easy to make, and they turned out perfectly. I will definitely be making them again.
Nevan Wilhelm
[email protected]This recipe is a keeper! I'll definitely be making it again.
Vanessa Pollack
[email protected]These potatoes were a hit at my dinner party! Everyone raved about them.
mhiz flora isaac
[email protected]Delicious! I used sharp cheddar cheese instead of blue cheese, and it was still amazing.
Stuart Hart
[email protected]I'm always looking for new ways to make potatoes, and this recipe did not disappoint! The blue cheese and rosemary added a lot of flavor, and the twice-baking made the potatoes extra creamy.
hey its kassi
[email protected]My family loved this recipe! So creamy and flavorful. I served it with a side of grilled chicken and asparagus.