Blue Cheese and bacon twice baked potatoes

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Blue Cheese and bacon twice baked potatoes

Ingredients

3 russet potatoes, scrubbed & dried
1 tbsp olive oil or canola oil
1 pinch kosher salt
⅓ cups plain greek yoghurt
2 tbsp butter
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
5 - 6 slices of bacon, cooked and crumbled

Preparation

Preparation

To bake potatoes: Heat oven to 350° F. Rub potatoes with oil and sprinkle with salt. Place directly onto center rack and bake for about 1 hour or until tender. 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 they are sturdy, taking care not to puncture the skins; place in a medium-sized bowl.

Heat the oven to 400° F. 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 overmix). 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.

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