Blue Cheese-Chive Potato Skins

Ingredients:

* 2 large baking potatoes

* 6 tablespoons Lindsay’s Gourmet Compound Butter – Blue Cheese-Chive

* 4 strips of bacon

* 1 cup provolone cheese – shredded (any ‘melting’ cheese works well)

* 2 tablespoons butter

* kosher salt

* 2 green onions (sliced for garnish)

 

Optional: 

* 1/3 cup Blue Cheese crumbles for garnish

* Serve with sour cream

 

You will need aluminum foil, a baking sheet and a baking dish.

Instructions:

* Preheat oven to 400 degrees

* Rub unflavoured butter all over clean potatoes and sprinkle generously with kosher salt

* Wrap potatoes in aluminum foil – tightly so the butter doesn’t seep out (I double wrap!)

* Place on oven rack and bake 45 – 60 minutes (depending on size) until done

 

* While the potatoes bake; cook the bacon (In a frying pan or in the oven like I’ve done here – place bacon on foil or parchment on a baking sheet; place on bottom oven rack and bake for 15 – 25 minutes depending on desired crispiness.)

 

* Unwrap potatoes and let cool slightly

* Drain bacon on paper towels and chop into bite size pieces

* Melt the Blue Cheese-Chive buttery goodness in a small saucepan

* Cut potatoes lengthwise and scoop out the potato, careful not to break the skin (reserve scooped potato for another use)

 

* Increase oven temperature to 450 degrees

* Place skins, hallowed out side down, in a baking dish and bake for 10 minutes – flip the skins – bake for an additional 10 minutes until crispy (a baking dish is best here, as a baking sheet might warp at this temperature)

 

* Spread the Blue Cheese-Chive generously in the hallowed out potato skins

* Add shredded cheese and chopped bacon to each

 

* Place skins back in the oven and bake for  5 –  10 minutes, until cheese is melted and bubbly

 

* Slice skins into easy to hold pieces and top with chopped green onions

 

* Optional: garnish with blue cheese crumbles and/or serve with a side of sour cream

 

Enjoy!