Description
Cheese lovers rejoice, this creamy, rich potato calls on Danish blue cheese and crispy, smoky bacon to get the delicious job done.
Ingredients
Scale
- 3 russet potatoes, scrubbed & dried
- Olive or canola oil
- Kosher salt
- 1/3 cup plain Greek yogurt
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5–6 slices of bacon, cooked and crumbled
- 2.5 ounces {approximately} Castello Danish Blue Cheese, plus extra for sprinkling
Instructions
- 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.
- 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.
- Heat the oven to 400 degrees. Place potato boats on a baking pan and bake for 8-10 minutes.
- 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 3/4 of bacon {reserve some for crumbling on top} and Castello Danish Blue.
- Scoop filling into each potato boat, dividing evenly among each one. Top each potato with reserved bacon and extra blue cheese.
- Return to oven for another 15-20 minutes until heated through and the top just begins to brown.
- Serve hot.
- Category: Side