Friday, August 13, 2010

Stuffed Bleu Cheese Potatoes

I discovered this wonderful food blog the other day called "Our Best Bites." When I started looking through the website, I was very impressed by the type of recipes they posted. They not only look great but appear relatively simple to make. I just found the website last week and have already made two of the recipes. I was going to use the blue cheese in this recipe but when I went to the store, the Gorgonzola was a better deal so I used it instead and they turned out delicious!! I often take about 10 baked potatoes and make a big batch of twice baked potatoes that I freeze for side dishes later. They take just a minute to reheat in the microwave or I can throw them in the oven with my main course if I have the time. I will definitely be switching my twice baked potatoes recipe to this recipe though! They were worth every calorie! 

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese (or Gorgonzola)
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 (I used crumbled bacon bits from the salad section)
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.

Original recipe found here:

These were just a little on the soft side. I might cut back a little on the milk next time so they're not quite so mushy. Also, I usually bake my potatoes and don't have time to make the recipe while they're still warm. I often don't make them until they've completely cooled and have never had a problem. 

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