Stuffed Baked Potatoes With Blue Cheese And Rosemary Recipes

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Twice-Baked Potatoes With Blue Cheese and Rosemary image

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 lazyme

Categories Potato

Time 1h22m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.).
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.
Variation:.
For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
Do-Ahead:.
Note that these potatoes keep for two days in the refrigerator.

STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Stuffed Baked Potatoes with Blue Cheese and Rosemary image

Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

6 10-ounce russet potatoes, rinsed, dried
1/4 cup plus 6 tablespoons sour cream
1/4 cup (packed) plus 6 teaspoons crumbled blue cheese
1/4 cup (1/2 stick) butter, room temperature
1 1/2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh rosemary

Steps:

Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 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.
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 1 day ahead. Cover and chill.)
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 and serve.

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