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blue cheese double-baked idaho potatoes

Blue Cheese Double-Baked Idaho Potatoes

Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
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Servings

4 Servings

Ingredients

  • 4 large Idaho potatoes pierced with a fork
  • 1/2 cup heavy cream
  • 3 tablespoons Roquefort or other blue cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons freshly grated Paremsan cheese
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 425° F.
  • Space the potatoes out on a baking sheet and bake until tender all the way through (internal temperature of 210° F.) about 1 hour. Let cool 15 minutes.
  • Cut an X in the top of each potato and squeeze the potatoes gently to loosen the flesh. Scoop the centers out, leaving about a 1/4-inch wall all the way around.
  • Lower oven temperature to 400° F.
  • In a saucepan, combine the cream and Roquefort over medium heat, stirring to blend. When incorporated and heated through, turn of the heat and quickly mix in the potato pulp.
  •  Mix in the butter, chives, Parmesan and pepper. Use this mixture to restuff the potatoes.
  • Put the potatoes back on the baking sheet and bake 15 to 20 minutes, until heated through and browned.
  • Source: Idaho Potato Commission