This is a nice twist to 'twice-baked' potatoes, with fresh rosemary and blue cheese. They can be prepared a day ahead of time - refrigerate the stuffed potatoes prior to the final baking. This is derived from a recipe I found online - some people recommended using caramelized onions in place of the garlic for a nice twist. I haven't tried this yet but I will.
6 baking potatoes (large-ish russet potatoes), rinsed and pierced with a fork
1/4 cup sour cream
1/4 cup crumbled blue cheese
1/4 cup butter, room temperature
2 cloves minced or crushed garlic
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Preheat oven to 400°F. Bake potatoes directly on oven rack (do not wrap in foil) until cooked through, about 75 minutes. Remove from oven and let cool for a few minutes. Cut the top third (width-wise) off of each potato, scoop potato 'meat' from potato bottoms into a bowl, leaving about a 1/4 thick shell. Scoop all 'meat' from the tops, add to the bowl. Discard the top skins.
Combine remaining ingredients with the potatoes, season with salt and pepper. The mixture can be left somewhat lumpy if desired, or mixed until smooth. Scoop mixture back into reserved potato bottoms. If preparing ahead of time, cover and chill.
Bake prepared potatoes at 400°F until they begin to brown and are heated through, about 25-30 minutes. Garnish, if desired, and serve. Garnish can include chopped chives, chopped green onions, sour cream, crumbled blue cheese, etc.
For a more decorative dish, potato mixture (mixed until smooth) can be piped into the skins with a pastry bag with the large star tip.
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