Better with Bacon – Blue Cheese Bacon Purple Potatoes…

First, let me apologize for no post yesterday.  Sure, I miss a post on the weekend, that could be understandable, but this was a Wednesday.  What was soooo important that I ended up neglecting my bacon duties???

I was playing Civ V…seriously, I get soooooo sucked in.  Just one more turn…okay, one more…well if I take one more I’ll level up my tech…

Stayed up wayyyy to late on a school night, so game ban tonight…time to focus on bacon! Like this very interesting spin on the twice baked potato…

Now that is just purty…recipe after the jump:

Blue Cheese and Bacon Purple Potatoes

Ingredients:

• 12 purple potatoes (as similar in size as possible, and not too big; think bite size)
• 1/4 cup sour cream
• 2 Tbsp milk
• 3-4 oz strong blue cheese, crumbled
• 1 cup shredded mozzarella
• 2 Tbsp chives, chopped
• 1/2 tsp pepper, separated
• 1 tsp salt, separated
• 4 pieces of bacon, cooked and crumbled
• olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Coat whole potatoes with olive oil, 1/4 tsp of pepper, and 1/2 tsp of salt. (I put the potatoes in a large container with lid, pour olive oil, salt and pepper over them, then replace lid and shake so they are all thoroughly coated.)
3. Place whole potatoes on a shallow jelly roll pan; roast for 40 minutes. Take out of oven and turn down to 350 degrees. The potatoes should be slightly shriveled and soft when you squeeze them. They will also be very hot, so let them cool for a few minutes, but not too long because you want the insides to be easy to work with.
4. Start with one potato. Cut it lengthwise and then use a melon baller to hollow out the insides of both halves, leaving the skins as intact as possible. Put the insides into a mixing bowl and place skins back onto the jelly roll pan. Continue this process until you’ve hollowed out all of the potatoes. (I suggest cutting and hollowing out one potato at a time rather than cutting them all at once and then hollowing them out because as they cool, they get harder to work with)
5. Once you have all of the potato insides in your mixing bowl, add the sour cream and milk. Mash into a workable consistency. Add blue cheese crumbles, mozzarella, bacon, and the remaining 1/4 tsp pepper and 1/2 tsp of salt. Mix a little, then stir in the chives .
6. Spoon the mixture into the skins and place back onto the jelly roll pan. Bake at 350 degrees for 20-25 minutes.
7. Transfer to a platter and serve!
8. Optional: top with a dollop of sour cream and sprinkle with chives once they’ve cooled slightly.

Enjoy!

photo and recipe via Eat. Drink. Smile…check her blog out, she’s got some great recipes!

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