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Must Go Blue Cheese Stuffed ‘Taters
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Description
One potato, two, too many condiments what to do? You know the story, little bits of leftover cheeses too good to throw away, not enough for anything substantial. Blue cheese, sour creamy stuffed baked potatoes solves this problem for a steak dinner for two.
Ingredients
- 1 whole Russet Baking Potato - Large
- 2 Tablespoons Sour Cream
- 1 Tablespoon Butter Or Margarine
- 1 whole Shallot, Finely Diced
- 1 clove Garlic, Minced
- ⅛ cups Blue Cheese Crumbles
- ¼ cups Monterey Jack Cheese, Grated
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 1 pinch Paprika
Preparation
Preheat oven to 350 degrees (F).
Scrub and clean potato, poke 2-3 holes in the flesh to let out steam. Microwave on high about 5 minutes until cooked. Cool it until it’s easy to handle, then cut in half. Scoop out potato flesh into a medium sized bowl, leave skins intact.
Combine potato flesh and remaining ingredients (except paprika and any of the shallots you want to save for garnish) in bowl, mash and mix thoroughly. Spoon potato mixture back into potato skins, rounding over the top. Sprinkle with paprika and reserved finely diced shallots.
Bake in oven 15-20 minutes until heated through and browned a bit on top.
Cook’s Tips:
Double or triple ingredients if you are feeding a crowd.
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