How to make it

  • Cut a fourth of each potato and save these pieces. Toss them all lightly in olive oil and bake them until they are soft, but by no means falling apart (the large ones that is, who cares about the trimmings). Put them in the refrigerator and let them completely cool.
  • Scoop them out as you would for any old twice baked potato, putting what you have so scraped out into a mixing bowl along with the cut off tops (chopped up.)
  • Add to the potatoes the cheese, sour cream and the chives. Mash them together well.
  • If you have a piping bag, you could make them really pretty, otherwise refill them with the mixture as best as you can.
  • Place them in a hot oven until they are re-heated.
  • Brush them with the butter and touch them off with the bread crumbs and once more beneath a broiler to nicely brown them.

Reviews & Comments 6

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    " It was excellent "
    windy1950 ate it and said...
    Bacon, bleu cheese and taters??? WOWZERS!! Love the combo!!

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  • sas 15 years ago
    I used good old baking potatoes and Maytag Bleu and these were great. The bread crumbs are a really nice touch that I have never heard of. I sauteed the crumbs in the butter and sprinkled on instead of doing separately. This is a new fave!!! Thank you my friend and "Hell is murky".
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    " It was excellent "
    shai ate it and said...
    always looking for a good bleu cheese recipe! again, I await cooler weather to enjoy...
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    " It was excellent "
    btrflycookie ate it and said...
    OMG This is sounds awesome I have a garden full of potatoes just waiting for you recipe. Thank You for your Gwak or I might not have found it.
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    " It was excellent "
    bakerrakka ate it and said...
    oh ya, my that sounds soo good!!
    thanks for posting that idea in my head, yumm!!
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    " It was excellent "
    mystic_river1 ate it and said...
    Excellent and I love those red potatoes. Thanks for posting, Joymarie
    Was this review helpful? Yes Flag

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