Stuffed Bleu Cheese Potatoes


I have to start out by saying something very important:  I don’t like blue cheese. 

So if any of you are reading this title and thinking you need to run now because you don’t like it either, stop!  Stay!  I promise I’m not crazy guys, just trust me on this one.  This is my Mom’s famous twice-baked potato recipe and they’re a staple on our family dinner table at every holiday. It’s been that way since I was a kid. They’re a hit with all age groups, every time.   The cheese is not overpowering- it’s just enough to add that perfect hint of flavor, without being overbearing. It mostly adds just a tangy almost smoky flavor.  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 if you’re looking for a delicious, different, twice baked potato recipe that could very well become a knock-it-out-of-the-park hit and family tradition, you’ve found it.

stuffed blue cheese potatoes  These start out like most stuffed or twice-baked potato recipe.  You’ll just need to bake potatoes, and let them cool enough to be able to handle them.  I always shoot for small-ish potatoes, think of a side dish serving- you don’t necessarily need GIANT ones, ya know?

twice baked potatoSave the scooped out parts in a bowl and then you’ll whip them up with sour cream, buttermilk, butter, salt, pepper, garlic, and some blue cheese of course.  Fill those skins back up and place them in a pan. 

twice stuffed potatoes

You’ll top them with bacon and cheddar cheese, which just compliments the tangy flavor of the potato mixture so well. 

stuffed potatoes

These get baked again in the oven where all the flavors melt together and the bacon gets extra crispy and they’re just SO GOOD.

These are a must-make on my personal family holiday table and I hope they are for you too!


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Stuffed Blue Cheese Twice Baked Potatoes




  • 4 medium baking potatoes
  • 1/2 cup sour cream
  • 1 ounce (1/4 cup crumbled bleu cheese
  • 1/4 cup buttermilk or milk
  • 4 tablespoons real butter, cut into chunks
  • 3/4 teaspoons salt
  • a few dashes pepper
  • 1/2 teaspoon 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 and bake an additional 3-5 minutes or until cheese is melted and bubbly




  1. Kate, I have to tell you that just for the heck of it I tried these cut in half today. They definitely work better as whole potatoes because the mashed part is so soft and creamy. But hey, if it’s just for you and you don’t care about aesthetics, then go for it. They still *taste* fantastic 🙂

  2. Okay I want to be in your families.
    They must be so well fed 🙂 All of your recipes look so good and easy! I haven’t tried any yet – I just don’t cook that often…. But there are so many I am going to try.

  3. Mmmmmmm bleu cheese potatoes… It is true we REALLY love these potatoes in our family, and the only person who actually likes bleu cheese is my mom! I personally have a hard time not gagging when I smell it- I have to hold my breath when opening the container, but lately I have found myself sprinkling a little extra into these potatoes because it makes them so dang GOOD!!!!

  4. I have always cut them in half, and, like Sara said, if they are large enough it will work. I have tried it with smaller potatoes but sometimes ended up making a hole in the skin in effort to get enough “meat” from the potato.

  5. I don’t see anything wrong with that- as long as the potatoes are round enough to hold in the mashed potatoes; they’re pretty soft. If you try it, let me know how it goes!

  6. Yum! So quick question–would it be totally un-Kosher to cut them in half and have 8 potato halves instead of 4 whole potatoes?

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