Twice Baked Rosemary And Cheese Potatoes Recipe

Ingredients For Twice Baked Rosemary And Cheese Potatoes Recipe

• 3 pound Yukon gold potatoes, peeled and cut into about 1" cubes
• Garlic cloves, smashed and peeled
• 1 cup Cheddar cheese, divided
• 0.5 cup Plain Greek Yogurt Or Sour Cream
• 0.5 cup Milk
• 4 tablespoon Unsalted butter, softened
• 1 tablespoon Chopped Fresh Rosemary
• 1 tablespoon Kosher salt