For these, I also did a cheddar version, substitute the blue cheese for cheddar cheese. I tried both!!!
Twice Baked Blue Cheese, Chive & Red Onion Potatoes with Spicy Bacon Crumbles
This recipe was inspired by my cravings for something
cheesy, warm and perfect for summer.
What you'll need:
3-5 Large Russet Potatoes (depending how many you would like to make, each potato makes two servings)
1/2 cup sour cream
1/2 cup whipping cream
2 tbsp butter
1 cup of crumbled Dutch blue cheese
green onion (chopped~ 1/2 cup)
red onion (chopped~1/2 cup)
6-8 strips of bacon
1 tbsp honey
Wash potatoes throughly using water and a sponge. Preheat oven to 400 degrees. Dry potatoes & cover in light coat of olive oil. Bake in oven for approximately 1 hour or until soft. Poke potatoes a few times with a fork prior to cooking to eliminate an chance of exploding. (Potatoes will explode!)
While potatoes are cooking, prepare for the filling & toppings: In a bowl, combine chopped chives, chopped red onion, sour cream, milk,& whipping cream, and mix. Set aside*** I placed in the fridge to keep cool.
For the bacon: I used a skillet and cooked the bacon with honey & cayenne pepper for a extra kick. Opt for something less spicy by just using honey to cook the bacon in. Drain and chop into small sprinkable bits. set aside.
When potatoes are ready, wait a few moments for them to cool and using an oven mit (they will be very hot!), cut each potato in half down the middle. Using a knife & spoon, scoop out the potato and add it to the bowl with chives, onion, sour cream, milk and whipping cream. Add softened butter, salt and pepper and mix together well. Mix in blue cheese crumbles and mix well.
In separate pan, I used a large glass pan, line with foil and place in potato hollowed halves. Scoop the filling mixture and place into the potato halves, sprinkle with additional blue cheese for a cheesier taste. Top with bacon bits and place in oven for 15 minutes & you're ready to eat!