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–+ servings

Stuffed Blue Cheese Twice Baked Potatoes

5 from 15 votes
These potatoes make an elegant side dish for any meal. The bleu cheese is blended into the smooth filling and provides a subtle flavor that everyone will love (yes, even those who don't like bleu cheese!).
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings8 (4-8 depending on how you cut your potatoes)
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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!
    1. Cook your bacon and shred your cheese.
    2. Bake your potatoes and whip up your filling.
    3. 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.

Nutrition

Calories: 272kcal, Carbohydrates: 21g, Protein: 9g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 472mg, Potassium: 508mg, Fiber: 1g, Sugar: 2g, Vitamin A: 518IU, Vitamin C: 6mg, Calcium: 208mg, Iron: 1mg
Course: Side Dishes
Cuisine: American, Christmas, Holiday, Thanksgiving
Keyword: Stuffed Bleu Cheese Potatoes
Calories: 272kcal
Author: Sara Wells
Cost: $8
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