Twice Baked Potatoes With Two Cheese |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I love twice-baked potatoes in the summer with steak on the grill. This version makes has savory rosemary and makes enough for a crowd. You can substitute fresh chives for the rosemary if desired. Use a mild Roquefort or blue cheese. Ingredients:
6 (11 -12 ounce) russet potatoes |
1/2 cup whole milk |
2 teaspoons minced fresh rosemary |
6 tablespoons butter, room temperature, divided |
8 ounces roquefort cheese, crumbled |
4 ounces gruyere cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
3. Meanwhile, microwave milk and rosemary in microwave safe cup on high heat for 45 seconds; let steep 30 minutes.
4. Slicing lengthwise, cut top quarter of each potato. Scoop potato into large bowl, leaving about 1/4 of potato in skin. Scrape potato out of tops; discard tops.
5. Coarsely mash potato. Add 4 tbap butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with salt and pepper.
6. Divide mash potatoes among potato shells; transfer to rimmed baking sheet. Sprinkle Gruyere cheese over potatoes, pressing lightly to adhere. Dot with butter.
7. Can be made 4 hours ahead. Let stand at room temperature.
8. Bake potatoes unti lhot and tops begin to brown, about 30 minutes.
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