Get ready to transform the humble potato into a culinary masterpiece that will have your taste buds dancing with joy! These Twice Baked Potatoes with Blue Cheese Butter and Bacon are not just a side dish - they're a flavor explosion that combines creamy, tangy, and crispy elements into one irresistible package. Whether you're looking to impress dinner guests or treat yourself to a decadent comfort food experience, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup blue cheese, crumbled
- 1/4 cup butter, softened
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with kosher salt.
- Place potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife. The skin should be crisp and golden brown.
- While potatoes are baking, prepare the blue cheese butter by mixing softened butter, crumbled blue cheese, salt, and black pepper in a small bowl. Set aside.
- Cook bacon in a skillet until crisp, then drain on paper towels and crumble into small pieces.
- Once potatoes are done, remove from oven and let cool for 5-10 minutes until they can be handled safely.
- Cut each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato against the skin to maintain structure.
- In a mixing bowl, mash the potato flesh with sour cream, half the blue cheese butter, and half the crumbled bacon. Season with salt and pepper.
- Spoon the potato mixture back into the potato skins, creating a generous mound.
- Top each potato with remaining blue cheese butter and sprinkle with remaining bacon pieces.
- Return potatoes to the oven and bake for an additional 10-15 minutes until heated through and tops are golden.
- Remove from oven, let rest for 2-3 minutes, and serve hot as a delicious side dish or appetizer.
Tips
- Choose the right potatoes: Large russet potatoes work best due to their starchy texture and thick skin that holds up well during double baking.
- Don't rush the first bake: Ensure potatoes are completely tender before scooping out the interior - this ensures a smooth, creamy filling.
- Make sure your butter is truly softened for easier mixing with blue cheese.
- For extra crispy bacon, cook it until it's just past golden brown and drain thoroughly on paper towels.
- When scooping potato flesh, leave a thin layer against the skin to maintain structural integrity.
- Season generously - the blue cheese and bacon are strong flavors, so don't be shy with salt and pepper.
- Let the potatoes rest for a few minutes after the final bake to allow the flavors to meld and the filling to set slightly.
- For a lighter version, you can substitute Greek yogurt for sour cream and use turkey bacon.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 70mg
