Name: Stuffed Baked Potatoes with Blue Cheese and Rosemary
Yield: Serves 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

Recipe information

Yield
Serves 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

Preparation

Step 1
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.
Step 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 1 day ahead. Cover and chill.)
Step 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 and serve.

TagsRusset Potato Potato Root Vegetable Vegetable Blue Cheese Cheese Dairy Side Dinner Easy Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes