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
Prep time: 30 minutes
Total time: 1 hour, 30 minutes
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.
Yield: Serves 8