4 10 oz Russet potatoes
1/4 cup sour cream room temperature
1/4 cup butter or margarine room temperature
4 ounces Blue Cheese crumbled (divided use)
2 garlic cloves minced
1/2 teaspoon seasoned black pepper
2 teaspoons snipped fresh rosemary or
1 tsp. dried
2 tablespoons fresh green onions minced
Preheat oven to 350 degrees.
Pierce potatoes with fork. Bake about 1
hour and 15 minutes or until soft.
Cool slightly.
Cut potatoes in half, long ways.
Carefully spoon out potato flesh from
skin, leaving a shell approximately 1/4"
thick. In a mixing bowl, combine potato
and all remaining ingredients, except for
8 teaspoons of the Blue Cheese.
Divide the mixture between the 8 potato
halves. Sprinkle 1 teaspoon of the remaining
cheese on top of each half of potato.
Return to oven and bake 20 to 25
minutes. Brown under broiler if desired