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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep

Ingredients

  • 3 russet potatoes scrubbed & dried
  • Olive or canola oil
  • Kosher salt
  • 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 ¾ 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.