Stuffed Potatoes
 
 
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Ingredients
  • 24 new red potatoes, halved lengthwise
  • 2 teaspoons extra-virgin olive oil
  • 1½ cup sour cream
  • 1 cup crumbled blue cheese (I end up using ¾ cup usually)
  • ½ cup crumbled, cooked bacon, plus more for garnish
  • ⅓ cup (heaping) chopped parsley, plus more for garnish
  • ¼ red onion, finely chopped, plus more for garnish
Method
  1. Preheat the oven to 400 degrees.
  2. Toss the potato halves with olive oil and mix well until each half is coated.  Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes.  The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes.  Allow potatoes to cool.
  3. Gently scoop out the center of each potato half and place in a medium bowl.  Using a small ice cream scoop or melon baller is sometimes helpful for this step.  You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside.  Actually, it's best if some does remain inside, it will make the potato boats more sturdy.  To the bowl add the sour cream, blue cheese, bacon, parsley and onion.  Stir to mix together.
  4. Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/06/29/stuffed-potatoes/