Blue Cheese & Bacon Twice Baked Potatoes

I am officially outnumbered by men in my household. We started out 50/50 when we moved in together many moons ago. Then we added on a fur-baby who tipped the balance in favor of testosterone. And now, the addition of our son has really pushed me into the minority.

My mother-in-law, who also lived in a male-dominated household in her child-rearing years, promises that it’s not so bad. She even confided that most times it’s nice to be the queen among kings. I’ll take her word for it.

So far, all I’m seeing is a heightened tolerance to foul smells and a growing commitment to meatier meals. {Though currently, we’re still testing out the waters with fruits and veggies for Cole. But I see what’s coming up ahead.}

It is no secret that I’m not a huge meat eater. I could happily subsist on meals like cheese and crackers, seasoned veggies and the occasional bowl of cereal. You know, “girl food.” But a girl’s gotta adapt, which is how I got into all this cooking business to begin with. {Still no red meat for me.}

Whether I’m cooking something to please the “hims of the household” or to indulge my own palate, there is one great equalizer: cheese. Yes, I try to use it sparingly but it just goes so well with so many things. {And it’s so darn delicious.}

Case in point: Blue Cheese & Bacon Twice Baked Potatoes. I mean, who doesn’t love cheesy potatoes?

Tangy, creamy Castello Extra Creamy Danish Blue shines in this easy side. If you are a lover of blue cheese, your mouth will do a little happy dance and rejoice. That sharp blue cheese “bite” is unmistakable, but mellowed by the creaminess and richness of this decadent rendition. Combined with crispy, smoky bacon there’s a little love in here for everyone.

Give this crowd pleaser a try… it’ll impress boys and girls alike!

Blue Cheese & Bacon Twice Baked Potatoes

If you are a lover of blue cheese, your mouth will do a little happy dance and rejoice. That sharp blue cheese "bite" is unmistakable, but mellowed by the creaminess and richness of this decadent rendition. Combined with crispy, smoky bacon there's a little love in here for everyone.

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Course Side Dish

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Author Dianna Muscari

Ingredients  

• 3 russet potatoes scrubbed & dried
• Olive or canola oil
• Kosher salt
• ⅓ cup plain Greek yogurt
• 2 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 5-6 slices of bacon cooked and crumbled
• 2.5 ounces {approximately} Castello Danish Blue Cheese plus extra for sprinkling

Instructions 

• To bake potatoes: Heat oven to 350 degrees. Rub potatoes with oil and sprinkle with salt. Place directly onto center rack and bake for about 1 hour or until tender. {A knife should easily pierce the potato.} Remove potatoes from oven and allow to cool enough to handle.
• Once cooled, cut potatoes in half lengthwise. Carefully scoop out the insides leaving a thin wall of potato so that they are sturdy, taking care not to puncture the skins; place in a medium-sized bowl.
• Heat the oven to 400 degrees. Place potato boats on a baking pan and bake for 8-10 minutes.
• Meanwhile, to the potato in the bowl, add Greek yogurt, butter, salt, garlic and onion powders. Mash until smooth {or use a hand mixer, but don't overmix or you'll get gluey potatoes}. Gently fold in 3/4 of bacon {reserve some for crumbling on top} and Castello Danish Blue.
• Scoop filling into each potato boat, dividing evenly among each one. Top each potato with reserved bacon and extra blue cheese.
• Return to oven for another 15-20 minutes until heated through and the top just begins to brown.
• Serve hot.