Twice-baked Potatoes With Blue Cheese And Rosemary

Total Time: 1 hr 22 mins Preparation Time: 10 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 6
• 60 ounces russet potatoes, rinsed, dried
• 1/4 cup sour cream
• 6 tablespoons sour cream
• 1/4 cup crumbled blue cheese (packed)
• 6 teaspoons crumbled blue cheese
• 1/4 cup butter, room temperature (1/2 stick)
• 2 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh rosemary

Recipe

• 1 preheat oven to 400°f
• 2 pierce potatoes with toothpick or fork.
• 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 transfer to baking sheet; cool 5 minutes.
• 5 cut off top third of each potato.
• 6 scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
• 7 scoop flesh from tops; add to bowl. discard tops.
• 8 add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
• 9 season with salt and pepper.
• 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 preheat oven to 400°f
• 12 bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
• 13 spoon 1 tablespoon sour cream atop each potato.
• 14 sprinkle 1 teaspoon blue cheese over each potato and serve.
• 15 variation:.
• 16 for a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
• 17 do-ahead:.
• 18 note that these potatoes keep for two days in the refrigerator.