Stuffed Blue Cheese Potatoes
4 medium russet potatoes
1-2 tablespoons shortening or vegetable oil, for rubbing on the potatoes
1/4 real butter, cut into chunks
1/2 cup sour cream
1 ounce (1/4 cup) crumbled blue cheese
1/4 cup milk or buttermilk
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon garlic powder
8 pieces bacon, cooked crisp and crumbled
Shredded cheddar cheese
Preheat oven to 400 degrees F. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil and place directly on oven rack. Bake for 1 hour or until potatoes are tender when pierced with a fork.
Remove potatoes and allow them to cool for 5-10 minutes. Cut an opening on the top and hollow out each potato, or cut each potato in half 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, blue cheese, milk, salt, pepper, and garlic powder. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return the potatoes to the hot oven and bake for 12-15 minutes.
Remove, sprinkle bacon and cheddar cheese over each potato, and bake an additional 3-5 minutes or until cheese is melted and bubbly.
*Tip rubbing the skin of potatoes with shortening or vegetable oil helps make the skin crispy.
Pair with beef dishes, try serving with burgers, steak, or slow cooker french dip sandwiches
Source: Our Best Bites
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