Twice-Baked Potatoes with Cheddar & Rosemary
My friend Kelli asked me for this recipe yesterday. I got this out of Indulge Magazine in October 2007 (Thanks Meda) and I’ve been making them ever since.
Twice-Baked Potatoes with Cheddar & Rosemary
4 large russet or baking potatoes, scrubbed
Olive oil
1 cup coarsely grated white Cheddar cheese
2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon Tony Chachere’s Creole Seasoning (in most any grocery store)
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary
Salt and pepper to taste
Sweet paprika
Preheat the oven to 400 degrees. Pierce potatoes in several places with a fork and brush lightly with olive oil. Place potatoes directly on oven rack and bake until tender when pierced with a fork, about 55 minutes. Cool slightly. Turn oven down to 350 degrees. Cut off a thin slice from both ends of the potatoes and discard. Cut each potato cross-wise in half: stand each on its flat end. Using a teaspoon, scoop out the cooked pulp from each half, leaving a 1/3 inch shell in the form of a potato cup. Place potato cups in a 9 x13 inch baking dish. Place potato pulp in a medium bowl and add cheese, butter, heavy cream, Tony Chachere seasoning and rosemary. Using a potato masher, mash the mixture until well-blended and smooth. Season to taste with salt and pepper. Mound the mashed potato mixture into the potatoe cups. (Can assemble a day ahead). Bake potato cups until heated through, about 20 minutes. Sprinkle lightly with paprkia. Top with a small fresh sprig of rosemary.