Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 8 large russet potatoes

  3. 3 cups crumbled bleu cheese

  4. 4 ounces cream cheese, room temperature

  5. 3/4 cup milk

  6. 3 green onions, finely chopped

  7. 1/2 tsp. salt

  8. 1/2 tsp. pepper

  9. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Place a rack in a large sheet pan. Poke potatoes all over with a fork. Place potatoes on the rack in the pan. Bake about 1 hour until skins are crisp and potatoes are cooked through. Transfer potatoes to a cutting board and let cool 5 minutes. Cut off top 1/3 of each potato. Scoop out the insides of the potatoes, leaving a 1/4 inch thick shell, and transfer to a large mixing bowl. Beat potatoes until almost smooth. Add bleu cheese, cream cheese and milk. Beat until almost smooth. Stir in green onions, salt and pepper. Mound potato mixture into the potato shells. Sprinkle the Parmesan over the potatoes. Bake about 30 minutes until slightly browned on top and heated through. Serve hot.


Send feedback