Blue Cheese and Bacon Twice-Baked Potatoes

6 Reviews
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8 servings (serving size: 1 stuffed shell)
By Lorrie Hulston Corvin
November 2005
RECIPE BY Cooking Light

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Ingredients

  • 5 (12-ounce) baking potatoes
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons butter
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled

Nutritional Information

  • Calories 264
  • Caloriesfromfat 25%
  • Fat 7.4g
  • Satfat 3.8g
  • Monofat 2.7g
  • Polyfat 0.4g
  • Protein 8.5g
  • Carbohydrate 41.7g
  • Fiber 3.8g
  • Cholesterol 20mg
  • Iron 2.3mg
  • Sodium 658mg
  • Calcium 117mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

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Ratings & Reviews

willisb's Review

skspillman
February 09, 2012
N/A

skspillman's Review

willisb
August 28, 2011
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.

Webgirl's Review

Erica777
July 20, 2011
I reduced the recipe by about half and still had plenty of left-overs. Sooooo goood. Great potato recipe to serve for a dinner party.

Cristy's Review

Missie
December 22, 2009
Great side dish with steak, fish, or lamb. Freezes well too.

Erica777's Review

Webgirl
December 19, 2009
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!

Missie's Review

Cristy
December 25, 2008
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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