Castello Summer of Blue — Twice Baked Potatoes with Blue Cheese and Bacon
Recipe Type: Side
Serves: 6 servings
Cheese lovers rejoice, this creamy, rich potato calls on Danish blue cheese and crispy, smoky bacon to get the delicious job done.
  • 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
  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.
Recipe by Honest Cooking at