Ingredients:
-12 small Yukon Gold potatoes
- 2 teaspoons plus 1/8 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon freshly ground pepper
- 1/2 cup crumbled Maytag blue cheese
- 4 slices applewood-smoked bacon , cooked until crisp and crumbled
- 1 tablespoon minced chives
Directions:
- Preheat oven to 350°F.
- Bring water and 2 teaspoons of salt to boil -- cook potatoes until tender, about 20 minutes.
- Cook bacon in a pan or in the microwave until it is crispy
- Run the potatoes under cold water to stop the cooking and to make them cool
- Slice a small piece from the top and bottom of each potato
- Toss the potatoes with the oil, salt and pepper
- Use a paring knife or other knife to score the top of each potato and remove some of the potato so that you can fill it with the cheese and bacon (equal amounts of each)
- Bake until the cheese melts -- about 5-7 minutes
- Sprinkle with bacon bits and chives and serve
-12 small Yukon Gold potatoes
- 2 teaspoons plus 1/8 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon freshly ground pepper
- 1/2 cup crumbled Maytag blue cheese
- 4 slices applewood-smoked bacon , cooked until crisp and crumbled
- 1 tablespoon minced chives
Directions:
- Preheat oven to 350°F.
- Bring water and 2 teaspoons of salt to boil -- cook potatoes until tender, about 20 minutes.
- Cook bacon in a pan or in the microwave until it is crispy
- Run the potatoes under cold water to stop the cooking and to make them cool
- Slice a small piece from the top and bottom of each potato
- Toss the potatoes with the oil, salt and pepper
- Use a paring knife or other knife to score the top of each potato and remove some of the potato so that you can fill it with the cheese and bacon (equal amounts of each)
- Bake until the cheese melts -- about 5-7 minutes
- Sprinkle with bacon bits and chives and serve
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