Recipes

Twice Baked Potatoes with Blue Cheese

Twice Baked Potatoes

Features of the Twice Baked Potatoes

  • Cooking Skill level: Easy  (They take some time to make but, well worth it!)
  • Cooking time:  55 minutes
  • Taste Impression: Hardy, warming, and creamy way to have a potato

Since our weather has cool down just a bit I don’t mind having the oven on. I have been thinking quite a lot about comfort foods. This is definitely one of my favorites.  My Mom would make this dish for both sides of the family during get-togethers and they always got eaten.

The Twice Baked Potatoes are great to make ahead of time during the holiday season.  They Keep well in the refrigerator for days and are simple to heat. For even longer storage you can freeze them.  If keep sealed they still taste incredibly fresh.

Supplies Used in the: Blue Cheese Twice Baked Potatoes

  • Russet Potatoes
  • Salt
  • Olive oil
  • Sour Cream
  • Blue Cheese
  • Shape Cheese
  • Milk

Pre-Heat the oven to 350°

Potatoes prep: Wash and dry the potatoes. Rub the potatoes skins with olive oil.

Twice Baked PotatoesSeason the potatoes skin well with Salt. Making sure to get both sides.

 

Twice Baked Potatoes

With a fork poke the potatoes a few times.,

Place the potatoes on a cookie sheet and Cook for 1 hour or until the potatoes are tender.

 

Twice Baked PotatoesLet the potatoes cool for about 15 minutes. Once cooled cut in half and with a spoon scrape out most of the potato but still leaving about 1/4 potato meat with the peel.

Twice Baked Potatoes

Add the milk and then combine with a hand mixer.

Twice Baked PotatoesNext the sour cream and salt

Twice Baked PotatoesMix for about 5 minutes. If the potato mixture still a little lumpy keep mixing. 

Twice Baked Potatoes

Add the blue cheese and sharp cheese and mix for 2 minutes.

Twice Baked Potatoes

This next step is not necessary. I used a zip-lock bag and fill it potato mixture and cut off the tip of the bag and piped into the potato skins.  If you skip this step, just use a spoon to place the potato filling in the potato skins.

Twice Baked Potatoes

 

Twice Baked Potatoes

Sprinkle the tops with cheese and Bake in the oven for 20 more minutes.

Twice Baked Potatoes

 

Twice Baked Potatoes

I don’t know about you but my mouth is watering… Enjoy!

 

Blue Cheese Twice Baked Potatoes
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 5
Cook time:
Total time:
 
These twice baked potatoes are tasty and warming. Easily stored in the refrigerator or freezer they make a great meal addition for the holidays.
Ingredients
  • 5 very Large Russet Potatoes
  • 1 teaspoon Salt ( extra for sprinkling on potato skins. About ½ teaspoon.)
  • ½ Tablespoon Olive oil
  • 1 Cup Sour Cream
  • 1 Cup Blue Cheese
  • 1½ Cup Milk
Instructions
  1. Pre-Heat the oven to 350°
  2. Potatoes prep: Wash and dry the potatoes. Rub the potatoes skins with olive oil
  3. Season the potatoes skin well with Salt making sure to get both sides
  4. With a fork poke the potatoes a few times
  5. Place the potatoes on a cookie sheet and cook for 1 hour or until the potatoes are tender
  6. Let the potatoes cool for about 15 minutes.
  7. Once cooled cut in half and with a spoon scrape out most of the potato but still leaving about ¼ potato meat with the peel
  8. Add the milk and then mix with a hand mixer
  9. Sprinkle the tops with cheese and Bake in the oven for 20 more minutes

These twice baked potatoes are tasty and warming. Easily stored in the refrigerator or freezer they make a great meal addition for the holidays.

 

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