Thursday, April 29, 2010


(recipe and photo from Our Best Bites)

Had these with Peppered Pork Tenderloin and Caesar Salad tonight. There was a fight over the last one, and yes, I won. ;)

4 baking potatoes
1/2 cup sour cream
1/4 cup bleu cheese
1/4 cup buttermilk or milk
4 Tbsp butter cut into pieces
3/4 tsp salt
dash of pepper
1/2 tsp garlic powder
4-8 pieces bacon, cooked crisp and crumpled (the recipe called for 8, I love bacon but there is no way I could fit a whole piece on each potato half. I think 5 would be plenty)
grated cheese

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato bake an additional 3-5 minutes or until cheese is melted and bubbly


  1. I think that we may be missing a step or two from the directions...sounds good though.

  2. Thanks Aubrey! That's what I get for posting one handed while bouncing a babe in the other. :)