Twice-baked potatoes are rich, creamy and loaded with flavor, perfect for a cozy family dinner or a game day appetizer!
Ingredients
- 1 1/2 lb. russet potatoes
- 1/3 cup half & half
- 1/3 cup whole milk
- 4 Tbsp. butter
- 4 oz. Maytag Blue Cheese Crumbles
- 1 tsp. garlic powder
- Salt & pepper
- Fresh chives, chopped
- Bacon, cooked & crumbled
- Maytag Yellow Cheddar, shredded
Directions
Preheat the oven to 400 F. Place washed and dried potatoes on a baking sheet, then rub with olive oil and sprinkle with salt. Bake for about 1 hour. Remove from oven and let cool.
When the potatoes have cooled, slice them in half the lengthwise and carefully scoop out the insides into a medium bowl. Ensure you have left a little border around the skins so they can stand up.
Mash the potatoes in the bowl. Add in milk, half & half, butter, garlic powder, Maytag Blue Cheese Crumbles and salt & pepper. Continue mashing until the potatoes are smooth and creamy.
Scoop the mashed potatoes into the potato skins and top with yellow cheddar, bacon and chives. Bake at 400 F for 10 minutes or until golden brown.
