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<\/a><\/p>\nI fixed these earlier in the day and kept them in the fridge until it got closer to dinner time, which makes these a great make-ahead side dish. \u00a0If you haven’t made twice baked potatoes before, they’re really fairly simple and easily flavored to your liking. \u00a0Bake russet potatoes, let cool for a while, cut off the tops, scoop out the insides, mix up with whatever you like, scoop back into the potato skins and bake again.<\/p>\n
No matter what you’re going to mix in, always mix in butter, sour cream, milk or cream and salt first. \u00a0This makes for a smooth and creamy base. \u00a0From there you can add your choice of cheese, green onion, cooked and crumbled bacon, or herbs. \u00a0Make sure to taste and season as you’re mixing up the filling so that your potatoes are not underseasoned.<\/p>\n
The blue cheese flavor is subtle but present and is a great compliment to a nice bite of perfectly grilled steak. \u00a0I’m so thankful to be married to a man who knows how to grill a steak and is happy to do it! \u00a0I used 2 ounces of blue cheese in the potato mixture and a few crumbles on top.<\/p>\n
The recipe below is for two, so double or triple as needed.<\/p>\n
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<\/a><\/p>\nBlue Cheese Twice Baked Potatoes<\/h3>\n
Serves 2<\/em><\/p>\nIngredients<\/em><\/p>\n\n- 2 russet potatoes<\/li>\n
- olive oil<\/li>\n
- 1\/4 cup (4 tablespoons) butter<\/li>\n
- 1\/4 cup sour cream<\/li>\n
- 1\/4 cup milk<\/li>\n
- 1-2 teaspoons salt<\/li>\n
- 3 ounces blue cheese, divided<\/li>\n
- black pepper, optional<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Preheat oven to 400\u00b0F.<\/li>\n
- Rinse and scrub potatoes under cold water, then pat dry. \u00a0Poke with a fork a few times, rub with olive oil then place on oven rack with a sheet of foil underneath to catch drips, and bake for 1 hour to 1 hour 15 minutes depending on their size.<\/li>\n
- Let cool for 15-20 minutes.<\/li>\n
- Cut off the top third of the potatoes and scoop out the insides into a large bowl, leaving some of the potato intact all around so that the skins can still hold their shape easily.<\/li>\n
- Mash potatoes with butter, sour cream, milk and 1 teaspoon of salt until well combined and smooth. \u00a0Fold in 2 1\/2 ounces of blue cheese, then taste and add more salt and pepper if needed.<\/li>\n
- Scoop filling back into the potato skins.<\/li>\n
- At this point bake the potatoes again or store covered in the refrigerator until ready to bake.<\/li>\n
- Reduce oven temperature to 350\u00b0F , place potatoes on a foil lined cookie sheet, sprinkle with the remaining blue cheese, and bake for 20 minutes if baking immediately, 25-30 minutes if baking from chilled.<\/li>\n<\/ol>\n
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