Classy cheesy, herbed potatoes

Wow, I am really shit at this blogging thing. My last post was in August, seriously? I’d say, “I promise to be better,” but that would be a lie. Instead I’m just going to say a noncommittal, “We should do this again sometime.”

Vague but it has possibility.

Moving on to the recipe. I really enjoy making these potatoes. They’re really easy and quick to pull together. I’ve made them, probably, half a dozen times since finding the recipe in September.

IMG_0006Twice-Baked Potatoes with Rosemary & Blue Cheese, serves 4 with 2 potatoes each


8 medium red potatoes

olive oil

3 Tbs. fresh rosemary, roughly chopped

crumbled blue cheese

salt and pepper


1. Pre-heat oven to 400*F. Scrub potatoes clean and dry. Pierce potatoes with fork or knife 2 or 3 times in an X shape. Place potatoes hole side up in a single layer on a baking sheet. Drizzle with oil. Bake for 35 minutes until tender.

2. Remove potatoes from oven. With a small knife cut along the X and, using a clean paper towel to protect your fingers, smush (it’s a technical term) the opposing corners of the X together so that the potato opens up a bit.

3. Top the smashed potatoes with rosemary and blue cheese. Sprinkle with salt and pepper and top with a few extra drops of olive oil.

4. Return the potatoes to the oven for 10 to 15 minutes, enough for the cheese to melt and the edges to get a little crispy. Enjoy.

These make a great side dish to steak. My family, OK really just my mom, has said they’re simple and classy enough to serve them to company. To me they just taste good.

I found this recipe using a while back before they changed the website to include fashion? Is anybody else having issue with this? I don’t like it and wish they would just go back to only food. It’s annoying and I don’t use it a lot anymore.

Anyway, the recipe initially called for feta instead of blue cheese. I didn’t have feta on hand, but I’m guessing it would be good as well.


2 thoughts on “Classy cheesy, herbed potatoes

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