Twice-Baked Potatoes With Blue Cheese and Rosemary

Total Time
1hr 22mins
Prep 10 mins
Cook 1 hr 12 mins

If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.

Ingredients Nutrition


  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.
Most Helpful

A reinventive recipe of the classic baked potato...and one ensuring even Mr. Potato Head would be proud.

gailanng July 17, 2009

I enjoyed this yummy baked potato with a big salad. I did cut the recipe by a third for just 2 potatoes. Thanks for a different way to fix potatoes! Made for Photo tag. I was lazy and didn't use the piping bag.

Sharon123 March 15, 2009