What I really love about twice baked potatoes is that they can be make ahead and are freezer friendly. I explain how to do this on my Rosemary Potato blog page.


What You Need:



5 Small Red PotatoesIMG_7003

1/4 Cup Blue Cheese

1/3 Cup Shredded Cheddar Cheese

2 Tablespoons Cream

1 Tablespoon Butter

Salt and Pepper

What To Do:

Wash the potatoes and wrap them in tin foil.  Place them in the oven at 400 degrees for about 30 minutes, or until the potatoes are soft. Once the potatoes are cool to the touch,  slice in half ,scoop out the middles, and place in a bowl.  Add the butter and cream.  Stir until the butter is melted and the cream is mixed in.  You may have to add more cream and/or butter id the mixture is dry.  Stir in the cheese and salt and pepper.  Spoon the mixture back into the potato skins  and place back in the oven for a few minutes so that the cheese can start to melt and the potatoes are heated through.