Red Hawk Double-Baked Potatoes
Recipe and Picture by Kirstin Jackson for NPR
The tangy, sweet Red Hawk and herbs brighten up a normally heavy potato dish. This is a classic dish, so keep it simple, and serve with a vegetable side and steak, or a simple pasta for vegetarians. Red Hawk is available in specialty stores and online, or you could substitute Saint-Nectaire.
Makes four halves, 4 servings
2 russet potatoes with thick skins
5 ounces Red Hawk
1/4 cup sour cream
2 tablespoons butter, at room temperature
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
Salt and pepper to taste.
Preheat oven to 400 degrees.
Prick the potato skins 5 or 6 times with a fork so steam will escape, and bake for 45 minutes to an hour, or until a table knife inserted slides out easily. Set aside until cool to touch.
Cut potatoes in half lengthwise and gently scoop out centers into a medium-sized bowl, leaving a little flesh behind and trying not to break the skin. Add the cheese, sour cream, butter and herbs to the bowl and mix well. Salt and pepper to taste.
Spoon a quarter of the potato mixture into each potato skin. Bake for 15 minutes, until golden brown. Cool for 5 minutes and serve.