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.
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?
Save 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.
You’ll top them with bacon and cheddar cheese, which just compliments the tangy flavor of the potato mixture so well.
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!
- 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
- 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.
- 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!
- 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.
- Remove and sprinkle bacon and cheddar cheese over each potato and bake an additional 3-5 minutes or until cheese is melted and bubbly