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Twice Baked Potatoes - karainthekitchen.com

Stuffed Blue Cheese Potatoes

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 4 medium russet potatoes
  • 1-2 Tablespoons vegetable oil for rubbing on the potatoes
  • 1/4 cup butter cut into chunks
  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/2 cup milk or buttermilk
  • 3/4 teaspoon salt
  • Dash of pepper
  • 1/2 teaspoon garlic powder
  • 8 pieces bacon cooked crisp and crumbled
  • Shredded gouda cheese


  1. Preheat oven to 400 degrees. Scrub potatoes clean and dry them, then rub with vegetable oil (this makes the skin nice and crispy). Place potatoes in oven, directly on the rack, and bake for one hour or until fork-tender.
  2. When potatoes are fully cooked, remove from oven and let cool for 10 minutes (leave oven on). They will still be hot, so using a towel or potholder, cut each potato in half. Hollow out each side, emptying contents into a large bowl. Add butter, sour cream, blue cheese, milk, salt, pepper, and garlic powder. Beat with an electric mixer until fluffy. Then spoon whipped potato mixture back into the potato skin shells.
  3. Arrange filled potato halves in a 9x13 baking dish and bake in oven for 12-15 minutes. Remove, top with shredded gouda and bacon, then return to oven until cheese is melted and bubbly, about 5 minutes. Enjoy!!