Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 18 minutes, turning and rearranging potatoes halfway through cooking time. Cover and let stand 5 minutes. Let cool slightly. Cut unpeeled potatoes into 1/2-inch cubes.
Combine sour cream and next 4 ingredients in a large bowl, stirring until smooth. Add potato, green onions, celery, and blue cheese; toss gently to combine. Cover and chill at least 8 hours.
If you'd rather bake potatoes the old-fashioned way, prick the potatoes with a fork, and bake at 400° for 50 minutes or until done.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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