Twice-Baked Potatoes with Two Cheeses |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this decadent side, rosemary-Roquefort mashed potatoes are scooped back into the potato skins, topped with Gruyère cheese, and baked. Serve with steak or chicken, or make a meal of one all on its own. Ingredients:
6 11- to 12-ounce russet potatoes |
1/2 cup whole milk |
2 teaspoons minced fresh rosemary |
6 tablespoons (3/4 stick) butter, room temperature, divided |
8 ounces roquefort cheese, crumbled |
coarse kosher salt |
4 ounces gruyère cheese, grated |
Directions:
1. Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
2. Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
3. Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
4. Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
5. Bake potatoes until hot and tops begin to brown, about 30 minutes.
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