Twice-Baked Potatoes With Blue Cheese And Rosemary - cooking recipe

Ingredients

60 ounces russet potatoes, rinsed, dried
1/4 cup sour cream
6 tablespoons sour cream
1/4 cup crumbled blue cheese (packed)
6 teaspoons crumbled blue cheese
1/4 cup butter, room temperature (1/2 stick)
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Preparation

Preheat oven to 400\u00b0F
Pierce potatoes with toothpick or fork.
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).
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.
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 2 days ahead. Cover and chill.).
Preheat oven to 400\u00b0F
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 potato and serve.
Variation:.
For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
Do-Ahead:.
Note that these potatoes keep for two days in the refrigerator.