Bleu Cheese Bakers
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Prep: 10 min. • Cook: 25 min. • Serves: 8-12
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
- 3 tbsp. olive oil or canola oil
- Coarse sea salt
- 1 c. light sour cream
- ⅓ c. crumbled blue cheese
- 3 tbsp. chopped fresh chives, optional
Preheat oven 400-degrees.
On a rimmed baking sheet, add potatoes and oil. Toss to coat. Place salt on a plate and roll each potato in salt until it is covered completely. Place potatoes back on baking sheet. Bake for 25-30 minutes or until tender.
While potatoes are baking, combine sour cream and blue cheese in a small bowl. Beat mixture until smooth.
When potatoes are done cooking, cut a cross on the top of each potato. Gently press the sides to open the top of the potato. Top each potato with a spoonful of the sour cream topping. It will melt down into the potato. Sprinkle with chives, if desired.
Serve hot or at room temperature.