Twice Baked Potatoes with Blue Cheese and Rosemary
Elevate your side dish game with these indulgent Twice Baked Potatoes with Blue Cheese and Rosemary—a perfect blend of creamy, cheesy, and herbaceous flavors. Russet potatoes are baked to fluffy perfection, then scooped out and mashed with rich sour cream, milk, and melted butter. The mixture is infused with the tangy kick of crumbled blue cheese, earthy notes of fresh rosemary, and a hint of garlic powder, creating a savory filling that’s just irresistible. Topped with sharp cheddar cheese and baked until golden and bubbly, these twice-baked beauties are finished with a sprinkle of fresh chives for a pop of color. Ideal for dinner parties, holiday feasts, or an elevated weeknight treat, this recipe is guaranteed to impress with its creamy texture and bold flavor combos. Keywords: twice baked potatoes, blue cheese, rosemary, cheesy side dish, comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 2 tablespoons Whole milk
- 0.5 cup Blue cheese, crumbled
- 2 teaspoons Fresh rosemary, finely chopped
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.33 cup Sharp cheddar cheese, shredded
- 2 tablespoons Fresh chives, finely chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes thoroughly. Use a fork to poke holes all over each potato to allow steam to escape.
Rub the potatoes with olive oil and place them directly on the oven rack or on a baking tray. Bake for 50-60 minutes, or until the potatoes are fork-tender.
Remove the potatoes from the oven and let them cool enough to handle, about 10 minutes.
Slice each potato in half lengthwise. Use a spoon to carefully scoop out the insides, leaving a thin layer of potato attached to the skin to maintain the shell's structure. Transfer the scooped-out potato flesh to a mixing bowl.
Add the butter, sour cream, and milk to the potato flesh in the bowl. Mash until smooth and creamy.
Mix in the blue cheese, rosemary, garlic powder, salt, and black pepper until well combined.
Spoon the potato mixture back into the hollowed-out potato skins, mounding it slightly.
Place the stuffed potato halves on a baking sheet. Sprinkle the tops with shredded cheddar cheese.
Return the potatoes to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with fresh chives if desired and serve hot.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
