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
I love these. I always half them, because I buy large potatoes. After I assemble them on a cookie sheet, I freeze them. Then I bag them. When I need some, I heat the oven to 425°, then put what I need on a rack and heat for about 15-20 minutes until they brown. So convenient.
can I freeze these completely done between parchment paper and warm them on the day of?
Yes, that would probably work just fine. Enjoy!
These are awesome! I like to add some gravy granules into the mash and deepens the flavor.
I think I will make this tonight, throwing my bacon in for the last 15 minutes of baking the potatoes the first time (I LOVE your oven baked bacon!). Perfect dinner with a green salad, THANKS!
WOW – that’s all, just WOW! The picture alone is making me drool (a reaction that happens far too often when perusing the recipes on your site!) Definitely going to make these tomorrow along with your meatloaf recipe – can’t wait! Thanks!
Made these as a surprise for my husband, he adored them. He alone ate 4 of the 8 halves. I was nervous about the blue cheese, over all I find blue cheese pretty scary and smelly. But with the great reviews I gave it a try. This is going to be one I pull out when I want to impress people without looking like I’m trying to hard. =) A winner in my book.
Oh so perfect. SO perfect.
These were TO DIE FOR!! Thank you such a delicious recipe with ingredients I just happened to have!!