Twice-Baked Potatoes with Two Cheeses


  • 6 11- to 12-ounce russet potatoes
  • ½ cup whole milk
  • 2 teaspoons minced fresh rosemary
  • 6 tablespoons (¾ stick) butter, room temperature, divided
  • 8 ounces Roquefort cheese, crumbled
  • Coarse kosher salt
  • 4 ounces Gruyère cheese, grated

1. 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. 2. Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes. 3. Slicing lengthw...

View full recipe at SpringPad


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