My Mom’s yummy twice-baked potatoes are a staple on our family dinner table at every holiday. It’s been that way since I was a kid. They are a hit with all age groups, every time. If you’re not a fan of bleu cheese, don’t stop reading!I will say here in writing that I actually don’t care for the blue stuff either. I actually really dislike it (gasp!) – yet I can devour more than one of these potatoes in a sitting.The cheese is just enough to add that perfect hint of flavor, without being overbearing. Most people can’t even put their finger on what that flavor is. It’s just….good. I can’t tell you how many blue-cheese haters have told me they love these potatoes!So give it a shot; I can promise that 99% of you will love them (hey, I can’t account for any wackos out there with dysfunctional taste buds!)

Stuffed Bleu Cheese Potatoes

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

1. Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit.Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.

Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

Now sit back and soak in all of the compliments!


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