STUFFED POTATOES WITH BLUE CHEESE AND BACON
Photo is my own and so is this humble recipe.
4large baking potatoes, scrubbed and oiled, prick with a fork to let steam escape.
1/2cup sour cream
1/4cup of blue cheese crumbled
6strips of bacon, cooked crisp and crumbled
3green onions, chopped fine
1tablespoon fresh parsley, minced
·enough milk to make creamy
·salt and pepper to taste
How to Make STUFFED POTATOES WITH BLUE CHEESE AND BACON
- BAKE THE POTATOES:
Wash the potatoes, dry them, and then rub then with oil. Prick holes with a fork to let steam escape. Bake at 400 for one hour. Cut potatoes lengthwise. Use a tea towel to hold the hot potato, and scoop out the inside of the potato with a spoon into a medium mixing bowl. Take care not to tear the potato skins.
- PREPARE THE FILLING:
Add sour cream, onion, parsley, blue cheese, butter, salt and pepper and mix with a hand mixer, adding as much milk as necessary to make the potato mixture creamy but firm. Now fill the potato shells, using the tines of a fork to fluff up the potatoes. Place all the potatoes on a baking sheet and put them in the hot oven for 15 minutes. Remove and sprinkle with the crumbled bacon and serve. Enjoy!