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Bacon-Topped Blue Cheese Potatoes
4 medium baking potatoes
1/2 cup sour cream
1/4 cup milk
1/4 cup margarine
1/4 cup crumbled blue cheese
1/4 teaspoon salt
4 slices bacon, cooked and crumbled
Wash potatoes and rub skins with Crisco. Bake at 400º for 1 hour or until done.
Allow potatoes to cool to the touch; slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact.
In mixer, or by hand, combine potato pulp and remaining ingredients except bacon in a
medium mixing bowl. Beat until light and fluffy; stuff shells with potato mixture.
Bake at 400º for 15 minutes; top with crumbled bacon. Serve hot. Yield: 4 servings.