Out Out Damn Spuds - Thrice Baked Bleu Cheese Pota... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Not exactly my idea either, but I use smaller sized red potatoes they are much cuter. Ingredients:
12 attractive and evenly shaped red potatoes – they should be big enough to hollow out. |
3 – 4 oz. of aged scottish lanark if you can get it (otherwise a ripe stilton – not a joke, unfortunately) |
2 tbls. of sour cream |
fresh chives, finely chopped |
melted butter |
white pepper |
fresh bread crumbs |
a little bacon or smoked ham would not hurt them. |
Directions:
1. Cut a fourth of each potato and save these pieces. Toss them all lightly in olive oil and bake them until they are soft, but by no means falling apart (the large ones that is, who cares about the trimmings). Put them in the refrigerator and let them completely cool.
2. Scoop them out as you would for any old twice baked potato, putting what you have so scraped out into a mixing bowl along with the cut off tops (chopped up.)
3. Add to the potatoes the cheese, sour cream and the chives. Mash them together well.
4. If you have a piping bag, you could make them really pretty, otherwise refill them with the mixture as best as you can.
5. Place them in a hot oven until they are re-heated.
6. Brush them with the butter and touch them off with the bread crumbs and once more beneath a broiler to nicely brown them.
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