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Red Hawk Double-Baked Potatoes

Red Hawk Double-Baked Potatoes
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.

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