Unusual recipes

Twice-Baked Potatoes with Two Cheeses Recipe

Twice-Baked Potatoes with Two Cheeses Recipe


  • 6 11- to 12-ounce russet potatoes
  • 2 teaspoons minced fresh rosemary
  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 8 ounces Roquefort cheese, crumbled
  • 4 ounces Gruyère cheese, grated

Recipe Preparation

  • 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.

  • Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.

  • Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrape potato 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.

  • 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.

  • Bake potatoes until hot and tops begin to brown, about 30 minutes.

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Watch the video: Twice Baked Potato with Egg on Top (January 2022).