Blue Cheese Stuffed Potatoes
Transform leftover Blue Cheese Stuffed Potatoes into a delicious potato soup. Simply scoop out the filling and place it in a saucepan. Cover with about 1/2 inch of milk. Stir to combine and heat until hot.
4 large russet potatoes
1/2 cup sour cream
1/4 cup crumbled blue cheese
1/4 cup milk
4 Tbsp butter
3/4 tsp salt
1/4 tsp pepper
4 slices of bacon, cooked, crumbled
Prick potatoes with a knife. Microwave potatoes on HIGH for 18 minutes, or until a knife slips in easily, rotating every 6 minutes. Let cool. Preheat oven to 400°F.
Cut a 1/2-inch slice lengthwise from the top of each potato and discard. Scoop the potato flesh into a medium bowl, leaving a 1/2-inch shell intact. Mash potato flesh with a fork.
Add sour cream, blue cheese, milk, butter, salt, pepper and bacon to bowl. Mix well.
Spoon stuffing into potato shells. Arrange potatoes on a baking sheet. Bake until filling is hot, about 15 minutes.
Blue Cheese Stuffed Potatoes tip: When you're pressed for time, you can simply serve the filling as mashed potatoes and skip the stuffing and baking stages.