Twice Baked Potato Recipe
with Blue Cheese

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Twice Baked Potato Recipe with Blue Cheese

Blue Cheese Double-Baked Idaho® Potatoes

Recipe courtesy of Gale Gand and Rick Tramonto, Chefs/Co-Owners, TRU, Chicago, IL

Yield: 4 servings

Ingredients:

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

Directions:

  1. Preheat the oven to 425° F.
  2. 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.
  3. 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.
  4. Lower the oven temperature to 400° F.
  5. 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 re-stuff the potatoes.
  6. Put the potatoes back on the baking sheet and bake 15 to 20 minutes, until heated through and browned.

Photo and recipe courtesy of the Idaho Potato Commission.

Related Links:

Baked Potato Recipes

Twice Baked Potato Recipe

Twice Baked Potato Recipe 2

Twice Baked Potato Recipe with Vegetables

Twice Baked Potato Recipe with Steak

Twice Baked Potato Recipe with Grilled Lobster

Twice Baked Potato Recipe with Sausage




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