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Stuffed Blue Cheese Twice Baked Potatoes

  • Author: Sara Wells
  • Yield: 4-8 1x

Description

 


Scale

Ingredients

  • 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

Instructions

  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

Notes

 

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