Twice Baked Potatoes With Two Cheese

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 (11 -12 ounce) russet potatoes
• 1/2 cup whole milk
• 2 teaspoons minced fresh rosemary
• 6 tablespoons butter, room temperature, divided
• 8 ounces roquefort cheese, crumbled
• 4 ounces gruyere cheese, grated

Recipe

• 1 preheat oven to 350 degrees.
• 2 bake potatoes 30 minutes. using fork, pierce potatoes in several places. bake until tender, about 1 hour longer. maintain oven temperature.
• 3 meanwhile, microwave milk and rosemary in microwave safe cup on high heat for 45 seconds; let steep 30 minutes.
• 4 slicing lengthwise, cut top quarter of each potato. scoop potato into large bowl, leaving about 1/4" of potato in skin. scrape potato out of tops; discard tops.
• 5 coarsely mash potato. add 4 tbap butter; mash. mash in milk mixture, then roquefort cheese (mixture will be slightly stiff). season with salt and pepper.
• 6 divide mash potatoes among potato shells; transfer to rimmed baking sheet. sprinkle gruyere cheese over potatoes, pressing lightly to adhere. dot with butter.
• 7 can be made 4 hours ahead. let stand at room temperature.
• 8 bake potatoes unti lhot and tops begin to brown, about 30 minutes.