Twice Baked Potatoes with Blue Cheese and Thyme
8 servings
100 minutes
Twice-baked potatoes with blue cheese and thyme are an exquisite representative of French cuisine, combining simplicity and sophistication of flavor. Historically, baked potato dishes were popular in rural homes in France, where cozy and hearty meals were valued. The crispy golden skin conceals a tender, airy puree infused with the creamy texture of blue cheese and the subtle aroma of thyme. This dish surprises with a contrast of textures and depth of flavor nuances: the sharpness of the cheese harmonizes with the freshness of the herbs, while creamy notes of sour cream and buttermilk complement the overall composition. It can be served as a standalone dish or accompanied by a light salad and a glass of white wine, creating an atmosphere of gastronomic delight.
1
Place the rack in the oven at the middle level and preheat to 230 degrees. Wash the potatoes well with a brush and dry them. Poke each tuber several times with a fork and place in the microwave on high power for 6-12 minutes, turning the potatoes once halfway through.
- Potato: 900 g
2
Place the potatoes directly on the heated rack and cook for about 20 minutes - you can check readiness with a toothpick. Remove the potatoes and let them cool for 10 minutes. Reduce the temperature to 180 degrees.
3
Cut the potato in half and scoop out the flesh with a spoon, placing it in a separate bowl. Place the potato halves on a baking sheet and put them in the oven for 10 minutes to become crispy. Meanwhile, mix the potato flesh, add crumbled cheese, sour cream, buttermilk, butter, and chopped cumin. Then add salt, pepper, and mix again.
- Blue cheese: 80 g
- Sour cream: 5 tablespoon
- Buttermilk: 5 tablespoon
- Unsalted butter: 2 tablespoons
- Thyme: 4 g
- Salt: to taste
- Ground black pepper: to taste
4
Remove the potato halves from the oven and increase the temperature to 260 degrees. Carefully spoon the filling into the potato. Bake for 15 minutes, then let cool for 10 minutes before serving.