Cheesy Rosemary Twice Baked Potatoes
Cheesy Rosemary Twice Baked Potatoes could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs 82 cents per serving. This side dish has 290 calories, 11g of protein, and 13g of fat per serving. This recipe from Lifes Ambrosia requires butter, whole milk, russet potatoes, and salt. 1349 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. Overall, this recipe earns a pretty good spoonacular score of 52%. Similar recipes include Cheesy Rosemary Potatoes, Twice Baked Hummus Potatoes with Rosemary, and Rosemary-baked Chicken With Potatoes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 85 minutes
Ingredients:
2 tablespoons butter
1 tablespoon fresh rosemary
2 large russet potatoes
1/2 teaspoon salt
1 cup Kraft Shredded Mozzarella Cheese, divided
1/4 cup whole milk
Equipment:
oven
mixing bowl
broiler
Cooking instruction summary:
Preheat oven to 400 degrees. Puncture potatoes with a fork about 6 times around the potato, this will allow steam to escape while they are cooking. Bake for 50-60 minutes or until the skins are crispy but the potato is soft. You should be able to insert a fork and remove it easily. Reduce oven temperature to 350 degrees.Slice the potatoes in half lengthwise (Note: be careful they will retain a lot of the heat for awhile). Being careful not to puncture the skin, spoon out the insides, place them in a mixing bowl and set the skins aside.To potatoes ad butter and milk. Mash. Then fold in 1/2 cup of mozzarella cheese and rosemary. Carefully spoon mash back into potato skins. Top with remaining mozzarella. Bake in preheated oven for 25 minutes or until cheese is melted. Turn on the broiler and broil for 2 - 3 minutes or until the cheese on top starts to brown. Serve immediately
Step by step:
1. Preheat oven to 400 degrees. Puncture potatoes with a fork about 6 times around the potato, this will allow steam to escape while they are cooking.
2. Bake for 50-60 minutes or until the skins are crispy but the potato is soft. You should be able to insert a fork and remove it easily. Reduce oven temperature to 350 degrees.Slice the potatoes in half lengthwise (Note: be careful they will retain a lot of the heat for awhile). Being careful not to puncture the skin, spoon out the insides, place them in a mixing bowl and set the skins aside.To potatoes ad butter and milk. Mash. Then fold in 1/2 cup of mozzarella cheese and rosemary. Carefully spoon mash back into potato skins. Top with remaining mozzarella.
3. Bake in preheated oven for 25 minutes or until cheese is melted. Turn on the broiler and broil for 2 - 3 minutes or until the cheese on top starts to brown.
4. Serve immediately
Nutrition Information:
covered percent of daily need
