Twice Baked Potatoes With Two Cheese

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.

• Ready In: 2 hrs 20 mins
• Serves: 6

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.