TWICE BAKED POTATOES WITH GORGONZOLA AND ROSEMARY

Servings: 6
Source: Bon Appetit, November 1997, p.151

6 10-oz russet potatoes, rinsed and dried
1/4 cup sour cream
1/4 cup gorgonzola cheese, crumbled
1/2 stick butter, room temperature
1 1/2 teaspoons minced garlic
1 1/2 teaspoons fresh rosemary, chopped
6 tablespoons sour cream
6 teaspoons gorgonzola cheese, crumbled

1. Preheat oven to 400 degrees. Pierce potatoes with fork. Place on oven rack and bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet and cool 5 minutes.

2. Cut top 1/3 of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops and discard tops. Pass potatoes through ricer or masher.

3. Add 1/4 sour cream, 1/4 cup bleu cheese, butter, garlic and rosemary to mashed potatoes. Season with salt and pepper. Scoop or pipe into potato shells (can be prepared 1 day in advance. Cover and refrigerate).

4. Preheat oven to 400 degrees. Bake potatoes until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle each with 1 teaspoon gorgonzola and serve.