Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.
I used 4 potatoes, and that amount filled the 8 halves perfectly. I served these alongside oven-fried chicken for company, and they went over very well. I will make them again. Other than only using 4 potatoes I followed the recipe exactly.
Darned good. That's all I have to say. If you have concerns about how much blue cheese to add, just taste it after adding the recommended amount (same with salt & pepper). I added more, but it's a taste thing. Also, I strongly suggest at least one or two more strips of bacon, but that's just me. I confess that I did use the green parts of scallions chopped up rather than chives because I think that they add more flavor, and they went over really well. Reserve a few raw ones for garnish-hey will make a great impression. Wonderful side dish!
I made 5 potatoes, cut the top 1/3 off and stuffed all 5. I followed the recipe exactly except for the bacon. I used prepackaged bulk bacon pieces. I'm thinking the bacon was the reason they were a little on the salty side. I also thought the blue cheese was a little over powering. I think next time I'd cut back on the blue cheese, use freshly fried bacon and try 2% milk. Everyone that ate them thought they were very good.
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