Double-Baked Potatoes with Blue Cheese and Chives
Rich and savory double-baked potatoes can solve almost every family dispute except what to do about climate change.
- 4 large Russet potatoes
- 2 ounces of crumbled blue cheese
- 4 ounces sour cream
- 2 tablespoons butter
- 1 teaspoon salt
- 2 tablespoons chives, chopped
Preheat oven to 400 degrees
Wash and poke potatoes with fork, lightly coat skins with vegetable oil. Place potatoes on baking sheet in oven. Cook until tender, about 1 hour. Remove from oven and let cool.
Cut potatoes lengthwise. Using a spoon, gently scoop out contents of potatoes leaving the skin intact.
In a large mixing bowl, combine the potatoes, blue cheese, sour cream, butter and salt. Mash everything together until the ingredients are evenly blended, about 5 minutes.
Spoon contents into potato skins. Sprinkle with chives. Return to oven at 400 degrees for about 20 minutes, or until mashed potatoes turn crispy. Serve hot.