I received four glorious cookbooks for Christmas and have been having the best time poring over them and making food from them. This twice-baked tater recipe comes from Our Best Bites, a blog I love (see here and here) I was so excited to receive their cookbook from my sister-in-law! Thanks Liss!
I’ve made these twice now, and have adjusted them to my tastes. More cheese, basically!
Look at that piece of bacon falling off the edge…makes you want to grab it and eat it! Which I did, promptly after taking this picture.
The potatoes freeze beautifully and taste so good after just a minute in the microwave. A perfect side dish for weeknight meals, or a meal in and of itself! I won’t tell you how many days in a row I had one for lunch.
Stuffed Blue Cheese Potatoes Recipe – adapted from Our Best Bites
4 medium russet potatoes
1-2 Tablespoons vegetable oil, for rubbing on the potatoes
1/4 cup butter, cut into chunks
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup milk or buttermilk
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon garlic powder
8 pieces bacon, cooked crisp and crumbled
Shredded gouda cheese
Preheat oven to 400 degrees. Scrub potatoes clean and dry them, then rub with vegetable oil (this makes the skin nice and crispy). Place potatoes in oven, directly on the rack, and bake for one hour or until fork-tender.
When potatoes are fully cooked, remove from oven and let cool for 10 minutes (leave oven on). They will still be hot, so using a towel or potholder, cut each potato in half. Hollow out each side, emptying contents into a large bowl. Add butter, sour cream, blue cheese, milk, salt, pepper, and garlic powder. Beat with an electric mixer until fluffy. Then spoon whipped potato mixture back into the potato skin shells.
Arrange filled potato halves in a 9×13 baking dish and bake in oven for 12-15 minutes. Remove, top with shredded gouda and bacon, then return to oven until cheese is melted and bubbly, about 5 minutes. Enjoy!!