stuffed-baked-potatoes-with-blue-cheese-and-rosemary-4404.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.",
        "Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)",
        "Preheat oven to 400\u00b0F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve."
    ],
    "ingredients": [
        "6 10-ounce russet potatoes, rinsed, dried",
        "1/4 cup plus 6 tablespoons sour cream",
        "1/4 cup (packed) plus 6 teaspoons crumbled blue cheese",
        "1/4 cup (1/2 stick) butter, room temperature",
        "1 1/2 teaspoons minced garlic",
        "1 1/2 teaspoons chopped fresh rosemary"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Side",
        "Bake",
        "Blue Cheese",
        "Rosemary",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Stuffed Baked Potatoes with Blue Cheese and Rosemary",
    "url": "http://www.epicurious.com/recipes/food/views/stuffed-baked-potatoes-with-blue-cheese-and-rosemary-4404"
}