Friday, July 01, 2005

Blue Cheese and Bacon Twice-Baked Potatoes

Blue Cheese and Bacon Twice-Baked Potatoes(Adapted from CL)

5 baking potatoes, about 12 ounces each
1 1/2 cups buttermilk
1/2 cup crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 center-cut bacon slices, cooked and crumbled

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet.

Bake at 375° for 20 minutes or until thoroughly heated.

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