Stuffed Blue Cheese Twice Baked Potatoes

Ingredients

• 4 medium baking potatoes
• 1/2 cup sour cream
• 1 ounce (1/4 cup crumbled bleu cheese
• 1/4 cup buttermilk or milk
• 4 tablespoons real butter (cut into chunks)
• 3/4 teaspoons salt
• a few dashes pepper
• 1/2 teaspoon garlic powder
• 8 pieces bacon (cooked crisp and crumbled)
• grated cheddar cheese

Instructions

1. 1

   Preheat oven to 400℉. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin so you will be able to scoop them out later without breaking) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. 2

   Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!

3. 3

   Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.

4. 4

   Remove and sprinkle bacon and cheddar cheese over each potato and bake an additional 3-5 minutes or until cheese is melted and bubbly