I have always loved twice baked potatoes (because my mom’s are so amazing), and when I saw a recipe for mashed potatoes with rosemary I immediately thought I need to put that in twice baked potatoes. So here we are 🙂 While they can be slightly difficult at times (cooking times vary like crazy for potatoes) it’s always worth it in the end (and always tastes better than those pre-made ones at the supermarket). The most difficult part for me is making sure the potatoes are cooked right initially. If you don’t cook them enough, the potato is really hard to scoop and often results in a broken potato. If you cook them too long it gets really really soft and then it also breaks while scooping the potato. So don’t get discouraged if your potato breaks. I mess up at least one every time. It still tastes good, it just looks funny, but who cares? A note about the liquid-type measurements (milk, butter, sour cream): Depending on how much potato you end up having, these measurements can vary. It’s obviously best to go a little light on these measurements, and add more as needed until you have a creamy texture (I compare the texture to thick mashed potatoes). If you don’t have or like rosemary, other herbs would probably also taste really good.
And last but not least, these can make awesome party snacks. I always make them when I have people over to watch football games because it’s just as easy to make 10 as it is 2. When I make them for a bunch of people I turn them “bite-sized.” To do this, I use Yukon Golds instead of Idaho. I would say the “filler” in this recipe is good for about 8 Yukon Golds, but again, be careful. Yukon golds are a little “creamier” so you just need to add the mix-ins as necessary.
2 Idaho potatoes, medium sized (or any good baking potato)
2 cloves minced garlic
1 Tbsp fresh rosemary (finely chopped)
1/4 cup shredded cheese of your choice (I use cheddar) plus another 1/4 cup for topping later)
1/3 cup milk (the richer the better, but all are good except for skim milk)
1/8 cup sour cream (you can use low fat)
1 tbsp butter
1/2 tsp garlic salt
1/2 tsp black pepper
Salt to taste
1.Bake potatoes, wrapped in aluminum foil with a little salt, at 375 for approximately 1 hour. A fork should poke through with ease when they are done. (You can do this in the microwave also, obviously not with aluminum foil, and a plastic grocery bag instead. This takes about 5-7 minutes. I don’t recommend this method though)
2.Allow them to cool while beginning step 3.
3.While the potatoes are cooling, assemble all of the other ingredients in a medium-large mixing bowl (see above notes on the amounts for ingredients, go easy on the liquids!)
4.Cut the baked potatoes in half, lengthwise. Scoop out the insides and place them in mixing bowl, but leave about 1/4 – 1/2 inch on the inside.
5.With an electric hand mixer, combine all ingredients on medium speed until smooth and creamy (but not watery!). If you don’t have an electric mixer, you can get the job done with a potato masher or large fork, it will just take more effort and might be a bit chunkier.
6.Scoop the new filling back into the potatoes.
7.Sprinkle with remaining cheese and place back in oven for 5 minutes, or until cheese is melted. If you want the cheese a little crispy, let broil for a minute.