Preheat oven to 400 degrees
1. Place potatoes in medium saucepot with enough water to cover; cook on MEDIUM-HIGH 6-8 min, until almost tender. Drain. When cool enough to handle, cut off ends and discard.
2. Cut each potato in half. Using 1/4 tsp measure or melon baller, scoop out potato, leaving a 1/4-inch shell. Reserve scooped-out potato.
3. Combine scooped-out potato and blue cheese in medium bowl, mixing well to blend. Season to taste with salt and pepper. Mound mixture into potato shells. Sprinkle with diced bacon.
4. Bake on baking sheet 7-10 min, until hot. Garnish with chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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