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Gorgonzola Twice-Baked Potatoes with Bacon
Gorgonzola Twice-Baked Potatoes with Bacon
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Elevate twice-baked potatoes with bacon and gorgonzola for a heavenly dish.
Ingredients:
  • 4 large baking potatoes (8 to 10 oz each)
  • 2/3 cup milk
  • 2 tablespoons butter or margarine
  • 1/2 cup crumbled Gorgonzola or Roquefort cheese
  • 4 medium green onions, sliced (1/4 cup)
  • 1/2 teaspoon salt
Instructions:
  • Preheat the oven to 375°F. Lightly scrub the potatoes, leaving the skins on. Use a fork to poke holes in the potatoes. Place them directly on the oven rack and bake for 1 to 1 1/4 hours, until they are soft when pierced in the center. Allow them to cool before handling.
  • In a 12-inch skillet, cook the bacon over medium heat for 5 to 6 minutes, flipping occasionally, until it is crispy; then drain on a paper towel.
  • Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell. In a medium bowl, mash the potatoes with milk and butter using a potato masher or electric mixer on low speed until smooth. Adjust the amount of milk based on the type of potato. Mix in cheese, green onions, and salt. Stuff the potato shells with the mashed potato mixture, then place them on a baking sheet. Top with crumbled bacon.
  • Bake for around 20 minutes or until heated through. Top with extra sliced green onion tops for an extra touch of freshness.

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