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
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.