Twice-Baked Potatoes with Two Cheeses

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Added Sep 10th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Rice, Grains & Beans, Vegetables
  • Servings: 6 change
  • Calories per serving: 577
  • Prep Time: 60 mins
  • Cook Time: 45 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 57729%
Fat 30g46%
Cholesterol 87mg29%
Sodium 1,093mg 46%
Carbohydrates 58g29%

More facts>>

FoodConnect Nutritionals

In this decadent side, rosemary-Roquefort mashed potatoes are scooped back into the potato skins, topped with Gruyere cheese, and baked. Serve with steak or chicken, or make a meal of one all on its own.

Ingredients

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    [0] => Array
        (
            [749044b7-27ae-3644-b9e6-568ec6dc3281] => Array
                (
                    [title] => potatoes, russet, w/skin, fresh
                    [ingredientid] => 25602
                    [ingredientuuid] => 749044b7-27ae-3644-b9e6-568ec6dc3281
                    [quantity] => 6.00
                    [measure] => each
                    [title_custom] => 11- to 12-ounce russet potatoes
                    [componentid] => 0
                    [method] => 
                )

            [70985ee6-f014-97b4-01dc-de86206d428d] => Array
                (
                    [title] => milk, whole, 3.25%
                    [ingredientid] => 21563
                    [ingredientuuid] => 70985ee6-f014-97b4-01dc-de86206d428d
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => whole milk
                    [componentid] => 0
                    [method] => 
                )

            [55b77c11-a913-ff44-0df2-f4e0bb05dc79] => Array
                (
                    [title] => rosemary, fresh
                    [ingredientid] => 26608
                    [ingredientuuid] => 55b77c11-a913-ff44-0df2-f4e0bb05dc79
                    [quantity] => 2.00
                    [measure] => teaspoons
                    [title_custom] => fresh rosemary
                    [componentid] => 0
                    [method] => minced
                )

            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
                (
                    [title] => butter, unsalted
                    [ingredientid] => 4404
                    [ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
                    [quantity] => 6.00
                    [measure] => tablespoons
                    [title_custom] => butter
                    [componentid] => 0
                    [method] => (3/4 stick), room temperature, divided
                )

            [1aa101b5-2acf-2fa4-ad0c-b70282eef8a4] => Array
                (
                    [title] => cheese, roquefort (blue)
                    [ingredientid] => 7539
                    [ingredientuuid] => 1aa101b5-2acf-2fa4-ad0c-b70282eef8a4
                    [quantity] => 8.00
                    [measure] => ounce-weight
                    [title_custom] => Roquefort cheese
                    [componentid] => 0
                    [method] => crumbled
                )

            [ba5789b3-4b6c-8df4-c5d8-7c2b79777387] => Array
                (
                    [title] => salt, kosher, course
                    [ingredientid] => 27362
                    [ingredientuuid] => ba5789b3-4b6c-8df4-c5d8-7c2b79777387
                    [quantity] => 0.00
                    [measure] => each
                    [title_custom] => Coarse kosher salt
                    [componentid] => 0
                    [method] => 
                )

            [a5cbc8be-2559-8e54-e919-f083f0837c76] => Array
                (
                    [title] => cheese, gruyere, shredded
                    [ingredientid] => 7282
                    [ingredientuuid] => a5cbc8be-2559-8e54-e919-f083f0837c76
                    [quantity] => 4.00
                    [measure] => ounce-weight
                    [title_custom] => Gruyere cheese
                    [componentid] => 0
                    [method] => grated
                )

        )

)

  • 6 11- to 12-ounce russet potatoes
  • 1/2 cup whole milk
  • 2 teaspoons fresh rosemary minced
  • 6 tablespoons butter (3/4 stick), room temperature, divided
  • 8 ounce-weight Roquefort cheese crumbled
  • Coarse kosher salt
  • 4 ounce-weight Gruyere cheese grated

Recipe Method

1. Preheat oven to 250 degrees 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. 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.

4. Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyere 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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