Twice-Baked Potatoes With Blue Cheese and Rosemary Recipe

Directions:

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.