Castello Summer of Blue — Twice Baked Potatoes with Blue Cheese and Bacon

PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Cheese lovers rejoice, this creamy, rich potato calls on Danish blue cheese and crispy, smoky bacon to get the delicious job done.
By Dianna Muscari

Blue Cheese & Bacon Twice Baked Potatoes

Whether I’m cooking something meatier to please the “hims of the household” or to indulge my own palate, there is one great equalizer: cheese. Yes, I try to use it sparingly but it just goes so well with so many things. {And it’s so darn delicious.}

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Case in point: Blue Cheese & Bacon Twice Baked Potatoes. I mean, who doesn’t love cheesy potatoes?

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Tangy, creamy Castello Extra Creamy Danish Blue shines in this easy side. If you are a lover of blue cheese, your mouth will do a little happy dance and rejoice. That sharp blue cheese “bite” is unmistakable, but mellowed by the creaminess and richness of this decadent rendition. Combined with crispy, smoky bacon there’s a little love in here for everyone.

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Castello Summer of Blue — Twice Baked Potatoes with Blue Cheese and Bacon
 
Cheese lovers rejoice, this creamy, rich potato calls on Danish blue cheese and crispy, smoky bacon to get the delicious job done.
Author:
Recipe Type: Side
Serves: 6 servings
Ingredients
  • 3 russet potatoes, scrubbed & dried
  • Olive or canola oil
  • Kosher salt
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 5-6 slices of bacon, cooked and crumbled
  • 2.5 ounces {approximately} Castello Danish Blue Cheese, plus extra for sprinkling
Instructions
  1. To bake potatoes: Heat oven to 350 degrees. Rub potatoes with oil and sprinkle with salt. Place directly onto center rack and bake for about 1 hour or until tender. {A knife should easily pierce the potato.} Remove potatoes from oven and allow to cool enough to handle.
  2. Once cooled, cut potatoes in half lengthwise. Carefully scoop out the insides leaving a thin wall of potato so that they are sturdy, taking care not to puncture the skins; place in a medium-sized bowl.
  3. Heat the oven to 400 degrees. Place potato boats on a baking pan and bake for 8-10 minutes.
  4. Meanwhile, to the potato in the bowl, add Greek yogurt, butter, salt, garlic and onion powders. Mash until smooth {or use a hand mixer, but don't over-mix or you'll get gluey potatoes}. Gently fold in ¾ of bacon {reserve some for crumbling on top} and Castello Danish Blue.
  5. Scoop filling into each potato boat, dividing evenly among each one. Top each potato with reserved bacon and extra blue cheese.
  6. Return to oven for another 15-20 minutes until heated through and the top just begins to brown.
  7. Serve hot.

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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