Description

Indulge in the creamy and savory goodness of these Blue Cheese Twice-Baked Potatoes, a decadent twist on a classic side dish. Loaded with tangy blue cheese and topped with green onions, these potatoes are a true crowd-pleaser.

Ingredients

Main Ingredients:

4 large russet potatoes
2 tablespoons olive oil

Filling:

1/2 cup sour cream
1/4 cup whole milk
3 tablespoons unsalted butter
1/2 cup crumbled blue cheese
1/4 cup chopped green onions
1/2 teaspoon garlic powder
Salt and pepper to taste
Extra blue cheese and green onions for topping

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Bake Potatoes: Scrub the potatoes clean, prick them with a fork, rub with olive oil, and bake for 45–50 minutes until fork-tender.
Prepare Filling: Scoop out potato flesh, mash with sour cream, milk, butter, blue cheese, green onions, garlic powder, salt, and pepper until creamy.
Fill Potatoes: Spoon filling back into potato skins.
Bake Again: Top with additional blue cheese, bake for 15–20 minutes until heated through and browned.
Serve: Garnish with green onions before serving.

Notes

Consider using Yukon gold potatoes for a creamier texture.
You can prepare the potatoes ahead and bake them a second time just before serving.
For added flavor, sprinkle with crumbled bacon.