Tuesday, March 16, 2010

Stuffed Bleu Cheese Potatoes


If you read Bleu Cheese and immediately run for the hills STOP and keep reading.  I know bleu cheese may sound kind of scary but these were SO good.  Almost everyone had seconds even the kids.  You can't taste the bleu cheese it just gives it a little bit of a kick.  I didn't tell anyone what the secret ingredient was until they had all eaten (and had seconds)  then when I told everyone they were shocked.  No one could tell.  They are that good!

8 medium baking potatoes
 1 Cup sour cream
  2 oz (1/2 cup) crumbled bleu cheese
1/2 Cup milk or buttermilk
  8 Tbs real butter, cut into chunks
 1 1/2 tsp salt
Dash pepper
 1 t garlic powder
  16 pieces bacon, cooked crisp and crumbled
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