Twice Baked Potatoes With Blue Cheese And Rosemary Recipes

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ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE



Roasted Potatoes with Warm Blue Cheese Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 pounds mixed baby potatoes, halved
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped fresh rosemary
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon grated nutmeg
2 cups milk, warmed
4 ounces blue cheese, broken into small pieces, plus extra for finishing
1/4 cup finely minced chives
1 Fresno chile, minced
1/2 bunch fresh parsley, torn

Steps:

  • For the potatoes: Preheat the oven to 425 degrees F.
  • In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
  • For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
  • Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

Steps:

  • Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
  • Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
  • Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
  • Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram

TWICE BAKED POTATOES



Twice Baked Potatoes image

For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
  • Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
  • Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

BLUE CHEESE TWICE-BAKED POTATOES



Blue Cheese Twice-Baked Potatoes image

You will love this Blue Cheese Twice-Baked Potatoes Recipe! This delicious appetizer or side is distinctly flavorful.

Provided by Ali

Time 1h15m

Number Of Ingredients 10

4 medium baking potatoes
1/2 cup low-fat sour cream
1/4 cup crumbled blue cheese (or more to taste)
1/4 cup milk or buttermilk
4 Tbsp. real butter, cut into chunks
3/4 tsp salt
freshly-ground black pepper
1/2 tsp. garlic powder
8 pieces bacon (or turkey bacon), cooked crisp and crumbled
grated cheddar cheese

Steps:

  • Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
  • Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
  • Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer or stir with a wooden spoon until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
  • Return to hot oven and bake for 12-15 minutes. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly

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

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.

TWICE BAKED ROSEMARY BLUE POTATO MASH



Twice Baked Rosemary Blue Potato Mash image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, plus more for baking dish
2 cloves garlic, peeled and smashed
1 tablespoon finely chopped rosemary leaves
Freshly cracked black pepper
6 Yukon gold potatoes, peeled and cut into chunks
Kosher salt
1 1/4 cups crumbled blue cheese (recommended: Shropshire blue)

Steps:

  • Butter a 6 to 8 cup shallow baking dish.
  • In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
  • In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
  • Preheat the oven broiler.
  • Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
  • Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
  • Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
  • Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
  • Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
  • Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g

BLUE CHEESE TWICE BAKED POTATOES



Blue Cheese Twice Baked Potatoes image

I'm not sure where this recipe originally came from. My MIL had always makes them for Christmas dinner. Even people who don't like Blue Cheese love these potatoes. They are great the next day too.

Provided by Bilette

Categories     Potato

Time 2h

Yield 8 halves, 8 serving(s)

Number Of Ingredients 9

4 medium baking potatoes
1/2 cup sour cream
1 ounce blue cheese, crumbled
1/4 cup milk
4 tablespoons margarine
3/4 teaspoon salt
1/8 teaspoon pepper
4 slices bacon, cooked and crumbled
2 tablespoons shortening

Steps:

  • Rub potatoes with shortening.
  • Bake at 400 for 1 hour til soft.
  • Cook bacon til crisp and crumble.
  • Cut potatoes in 1/2 lenthwise
  • Scoop out inside of each.
  • Mash the potatoes.
  • Add sour cream, blue cheese, milk, margarine, salt and pepper.
  • Beat with mixer until fluffy.
  • Spoon potato mixture lightly into shells.
  • Sprinkle with bacon.
  • Place on baking sheet and return to oven.
  • Bake 15 minutes or until heated through.

Nutrition Facts : Calories 238.3, Fat 18.4, SaturatedFat 6.2, Cholesterol 17.8, Sodium 442.4, Carbohydrate 14.9, Fiber 1.2, Sugar 0.6, Protein 4.1

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 Vicki Butts (lazyme)

Categories     Potatoes

Time 1h25m

Number Of Ingredients 8

6 10-oz russet potatoes, rinsed and dried
1/4 c sour cream
6 Tbsp sour cream
1/4 c crumbled blue cheese, packed
6 tsp cumbled blue cheese
1/4 c butter, room temperature
2 garlic cloves, minced
1 1/2 tsp chopped fresh rosemary

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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