Garlic & Rosemary Twice Baked Potatoes

Talk about a twist on a classic.

Everyone is pretty much aware at this point that I love twice baked potatoes.  Everything except the bacon, anyway.  But I definitely make up for it with a heaping helping of sour cream, cheddar cheese and chives.  Healthy or maybe not so much, I can't get enough.

That is, until I tried this.

This combines the creamy goodness of mixed and mashed potatoes with another love of my life:  garlic.  Oh, and butter.  Two loves of my life.

If you've ever made garlic mashed potatoes, you will most likely understand my excitement.  It is my absolute favorite potato-related combo, but I usually only eat them once a year, usually Thanksgiving.  I would hate to eat it so frequently that I got sick of it...

Like that could happen.

If you're a fan of garlic and rosemary, you will need to make this pronto.  Now.  ASAP.

You may not make regular garlic mashed potatoes again!




Garlic & Rosemary Twice Baked Potatoes

4 Large Potatoes
1/2 cup white cheddar cheese
1/3 cup milk
1/2 stick butter
2 tbsp minced garlic
2 tsp fresh rosemary
1 tsp fresh parsley



Bake clean potatoes at 350F for 1 hour.  Let cool completely.

Halve each potato and scoop the middle from the flesh into a large bowl.

Add milk, 1/2 of the cheese, butter, garlic and rosemary to the bowl.  Mash potatoes to desired consistency.

Spoon potato mixture into the halved potato skins.

Top with the rest of the cheese.

Bake at 350F for 15-20 minutes.  Garnish with parsley.