Best Mini Baked Potatoes With Blue Cheese Recipes

BABY BAKED POTATOES WITH BLEU CHEESE TOPPING

Steps:

• Wash and dry potatoes.
• Pour oil into bowl, add potatoes.Toss to coat.
• Dip each potato in salt to coat lightly.
• Place potatoes on baking sheet.
• Bake at 350 for 50 minutes or until tender.
• Combine sour cream and bleu cheese.
• Cut a cross in top of each potato; open.
• Top each potatoe with a spoonful of cheese,.
• sprinkle with chives.

BLUE CHEESE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
• 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!
• 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 or stir with a wooden spoon until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
• Return to hot oven and bake for 12-15 minutes. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly

BLUE CHEESE POTATOES

Steps:

• Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
• Bake at 450 for 25 minutes.
• Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
• Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 400°F
• Pierce potatoes with toothpick or fork.
• Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
• Transfer to baking sheet; cool 5 minutes.
• Cut off top third of each potato.
• Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
• Scoop flesh from tops; add to bowl. Discard tops.
• Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
• Season with salt and pepper.
• Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
• Preheat oven to 400°F
• Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
• Spoon 1 tablespoon sour cream atop each potato.
• Sprinkle 1 teaspoon blue cheese over each potato and serve.
• Variation:.
• For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
• Do-Ahead:.
• Note that these potatoes keep for two days in the refrigerator.