I have to start out by saying something very important: I don’t like blue cheese.
So if any of you are reading this title and thinking you need to run now because you don’t like it either, stop! Stay! I promise I’m not crazy guys, just trust me on this one. This is my Mom’s famous twice-baked potato recipe. These Stuffed Bleu Cheese Potatoes are a staple on our family dinner table at every holiday. It’s been that way since I was a kid. They’re a hit with all age groups, every time. The cheese is not overpowering- it’s just enough to add that perfect hint of flavor, without being overbearing. It mostly adds just a tangy almost smoky flavor. Most people can’t even put their finger on what that flavor is. It’s just….good. I can’t tell you how many blue-cheese haters have told me they love these potatoes! So if you’re looking for a delicious, different, twice baked potato recipe that could very well become a knock-it-out-of-the-park hit and family tradition, you’ve found it.
Ingredients Needed
- Baking potatoes – Like russets.
- Sour cream – Full fat is best!
- Bleu cheese – Look for a tub of bleu cheese crumbles. It doesn’t matter if it’s spelled “blue” or “bleu,” one is just English and the other is French. You’ll find it labeled both ways!
- Buttermilk or milk
- Butter – Use real butter.
- Salt and pepper
- Garlic powder
- Bacon – Cooked and crumbled for topping.
- Grated cheddar cheese
How to make Stuffed Bleu Cheese Potatoes
- These start out like most stuffed or twice-baked potato recipe. You’ll just need to bake potatoes, and let them cool enough to be able to handle them. I always shoot for small-ish potatoes, think of a side dish serving- you don’t necessarily need GIANT ones, ya know?
- Save the scooped out parts in a bowl and then you’ll whip them up with sour cream, buttermilk, butter, salt, pepper, garlic, and some blue cheese of course. Fill those skins back up and place them in a pan.
- You’ll top them with bacon and cheddar cheese, which just compliments the tangy flavor of the potato mixture so well.
- These get baked again in the oven where all the flavors melt together and the bacon gets extra crispy and they’re just SO GOOD.
These are a must-make on my personal family holiday table and I hope they are for you too!
Storing and Other Tips
- Store leftover potatoes in an airtight container in the refrigerator and consume within 3-4 days for best results.
- You may have some extra filling, especially if making a large batch. You can either store it in the fridge to bake up later or pop it in a small oven-safe dish, top with cheese and bacon, and heat in the oven with the rest of your potatoes.
Frequently Asked Questions
These are best right out of the oven, but you can certainly prep ahead! Cook your bacon and shred your cheese. Bake your potatoes and whip up your filling. Fill your potato skins and store them, tightly covered, in the refrigerator until ready to bake. Fill your potato skins and store them, tightly covered, in the refrigerator, until ready to bake. They may need a few extra minutes when baked straight from the fridge. Just wait until they are nice and hot to top with cheese and bacon, as outlined in the recipe.
If you are making a large amount of potatoes and want to speed things along, you can place your filling in a zip-top bag, snip off the corner and pipe the filling into the skins.
These potatoes are so beautiful in their skins, and I personally love the way they taste. If you are not a fan of potato skins, are in a hurry, or otherwise don’t want to use the skins, you can definitely put the filling in a baking pan, top with cheese and bacon crumbles, and bake.
A lot of people are weirded out by bleu cheese, but it is a soft, creamy cheese. So have no fear– when it’s blended into the warm potatoes, it melts and disperses well, leaving a smooth potato filling that melts in your mouth.
Stuffed Blue Cheese Twice Baked Potatoes
Ingredients
- 4 medium baking potatoes
- ½ cup sour cream
- 1 ounce (1/4 cup crumbled bleu cheese
- ¼ cup buttermilk or milk
- 4 tablespoons real butter cut into chunks
- ¾ teaspoons salt
- a few dashes pepper
- ½ teaspoon garlic powder
- 8 pieces bacon cooked crisp and crumbled
- grated cheddar cheese
Instructions
- Preheat oven to 400℉. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin so you will be able to scoop them out later without breaking) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
- 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!
- 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.
- 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
- To make ahead: These are best right out of the oven, but you can certainly prep ahead!
- Cook your bacon and shred your cheese.
- Bake your potatoes and whip up your filling.
- Fill your potato skins and store them, tightly covered, in the refrigerator, until ready to bake. They may need a few extra minutes when baked straight from the fridge. Just wait until they are nice and hot to top with cheese and bacon as outlined above.
- Store leftover potatoes in an airtight container in the refrigerator and consume within 3-4 days for best results.
- You may have some extra filling, especially if making a large batch. You can either store it in the fridge to bake up later or pop it in a small oven-safe dish, top with cheese and bacon, and heat in the oven with the rest of your potatoes.
Questions & Reviews
Kate, I have to tell you that just for the heck of it I tried these cut in half today. They definitely work better as whole potatoes because the mashed part is so soft and creamy. But hey, if it’s just for you and you don’t care about aesthetics, then go for it. They still *taste* fantastic 🙂
I just made these for Easter dinner. We loved them! Thanks for the recipe!
Okay I want to be in your families.
They must be so well fed 🙂 All of your recipes look so good and easy! I haven’t tried any yet – I just don’t cook that often…. But there are so many I am going to try.
Mmmmm. . .yes, I’m dreaming of Christmas dinner.
Wow, looks SO yummy! Thanks!
I’ll definitely have to try those!
Mmmmmmm bleu cheese potatoes… It is true we REALLY love these potatoes in our family, and the only person who actually likes bleu cheese is my mom! I personally have a hard time not gagging when I smell it- I have to hold my breath when opening the container, but lately I have found myself sprinkling a little extra into these potatoes because it makes them so dang GOOD!!!!
I have always cut them in half, and, like Sara said, if they are large enough it will work. I have tried it with smaller potatoes but sometimes ended up making a hole in the skin in effort to get enough “meat” from the potato.
I don’t see anything wrong with that- as long as the potatoes are round enough to hold in the mashed potatoes; they’re pretty soft. If you try it, let me know how it goes!
Yum! So quick question–would it be totally un-Kosher to cut them in half and have 8 potato halves instead of 4 whole potatoes?