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    Home » Recipes » Side Dish Recipes

    Supper Club: Blue Cheese and Bacon Twice-Baked Potatoes

    Published: Jun 13, 2010 · Modified: Dec 1, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This month's Supper Club theme was state foods. We all picked a state name out of a hat and had to make a dish using that state's most popular ingredient (or one of them). I picked Idaho, so of course, I went for potatoes. This recipe was really different than most twice-baked potatoes that I've had. The blue cheese really adds a nice tanginess to this rich potato recipe.

    Twice baked potato on a plate with chives.

    Blue Cheese and Bacon Twice-Baked Potatoes
    Cooking Light November 2005

    You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

    Yield: 8 servings (serving size: 1 stuffed shell)

    5 (12-ounce) baking potatoes
    1 ½ cups low-fat buttermilk
    ½ cup (2 ounces) crumbled blue cheese
    ¼ cup finely chopped fresh chives
    2 tablespoons butter
    1 ¼ teaspoons salt
    ¼ teaspoon freshly ground black pepper
    4 bacon slices, cooked and crumbled

    Preheat oven to 375°.

    Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a ¼-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about ½ cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

    Nutritional Information:
    Calories: 264 (25% from fat)
    Fat: 7.4g (sat 3.8g,mono 2.7g,poly 0.4g)
    Protein: 8.5g
    Carbohydrate: 41.7g
    Fiber: 3.8g
    Cholesterol: 20mg
    Iron: 2.3mg
    Sodium: 658mg
    Calcium: 117mg

    MacGourmet Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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