You can make restaurant-quality twice-baked potatoes in your own home by following this recipe.
Step 1: Bake the potatoes Preheat the oven to 350 degrees Fahrenheit and bake the potatoes for 30 minutes. Then pierce the potatoes in several places with a fork and bake them for another longer.
Step 2: Microwave the milk and rosemary Microwave the milk and rosemary on high for 45 seconds, and then let the mixture steep for 1/2 hour while the potatoes are baking.
Step 3: Cut and scoop the potatoes Cut the top quarter off of each potato, slicing lengthwise. Then scoop the insides of the potato into a large bowl, leaving 1/4 inch of potato in the skin. Scrape the potato from the tops and discard the skin from the tops.
Step 4: Mash the potato Coarsely mash the potato insides in the bowl, add 4 tablespoons butter, mash again, mash in the milk mixture, and then mash in the blue cheese. Season the potato with coarse salt and pepper.
TIP: Add other ingredients, such as chives, cilantro, or sauteed garlic.
Step 5: Divide the mashed potatoes among the potato skins and transfer the filled potatoes to a rimmed baking sheet. Sprinkle the Swiss cheese over the potatoes and press it in lightly.
TIP: Sprinkle crumbled bacon over the potatoes.
Step 6: Bake again Dot each potato with butter and then bake them again for about 30 minutes -- until they're hot and the tops begin to brown. Top them with a dollop of sour cream and serve as a delicious side.
FACT: The potato is the second-most consumed food in the U.S. with the average consumption reaching approximately 124 pounds of potatoes per year.