Twice-Baked Potatoes with Cheddar & Rosemary

Photo is not of actual recipe. This shows yellow cheddar and bacon, which are not in this recipe
Added the photo only so you could see how to cut them to make the potato cups

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.

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