Blue Cheese Twice Baked Potatoes
These Blue Cheese Twice Baked Potatoes are creamy, garlicky, flavorful, and a great side dish! Crispy potato skins are stuffed with creamy blue cheese and herby mashed potatoes for an irresistible side dish everyone will love.
Servings: 12
Calories: 214kcal
Cost: $2
Equipment
Ingredients
- 6 medium to large russet potatoes scrubbed and washed
- 1/3 teaspoon Sea Salt
- 1 cup sour cream divided
- 2 cloves garlic minced
- 3 green onions sliced, plus extra for garnish
- 3/4 cup blue cheese crumbled
- 1/4 teaspoon fresh cracked pepper
Instructions
- Bake the Potatoes: Preheat the oven to 400 degrees Fahrenheit. Thoroughly wash and scrub the outside of the potatoes. Using a fork, pierce holes all around the potato. Toss them in a bowl with 1/4 teaspoon salt and 1 tablespoon olive oil, until they are well coated. Place the potatoes on a baking sheet, and bake for 1 hour or until potatoes are tender. Remove from oven and allow to cool.
- Slice: Once potatoes have been cooled, slice each potato in half lengthwise. Using a spoon, scoop out the filling from both halves into a bowl, leaving the skin of the potatoes in tact. Place the empty potato skins back onto the baking sheet.
- Make the Filling: In the bowl with the potato filling, add the sour cream, 1 cup of blue cheese (saving the extra 1/2 cup for garnish), 2 cloves garlic, green onions, the remaining salt and pepper.
- Fill Potatoes: With a spoon, scoop the filling into each potato. One potato skins have all been filled, place back in the oven for 15 minutes and bake until tops have begun to crisp.
- Remove potatoes from oven and garnish with the remaining blue cheese, enjoy!
Nutrition
Calories: 214kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 828mg | Fiber: 2g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 2mg