Friday, March 30, 2012

Stuffed TWICE Baked Potatoes

My husbands all time favorite dish would have to be anything that involves the use of potatoes.  Baked potatoes, fried potatoes, mashed potatoes and everything in between.  Potatoes are okay, but far from my favorite food to prepare, so a few weekends ago I started brainstorming possible creations that would be more enticing for me.  What makes a baked potato even better?  A baked potato with cream cheese and blue cheese and shredded sharp cheddar cheese.  Any food that ends or beginning with the word "CHEESE" is bound to be amazing.
You'll need:
6 potatoes (I use red for everything)
4 oz Neufchatel cheese (cream cheese would work fine)
3 tbsp butter
1/2 tsp garlic salt
1/2 tsp black pepper
1/4 cup of milk (less or more depending on the size of your potatoes)
1/2 cup salsa (optional)
2 Romano tomatoes
1/2 cup shredded cheddar cheese
1/4 cup crumbled blue cheese
Next time I make these I'll use crumbled bacon.  That would make these rockin!!
Pre heat the oven to 350 degrees.  Wash and poke holes with a fork or knife all over the potatoes.  Do not cut potatoes until after they have cooked in the microwave.
Place potatoes on a plate and microwave on high for about 12 minutes, or until soft all the way through.
Next carefully remove the potatoes from the plate and let cool a few minutes.  They are too hot right out of the microwave, but you don't want them to cool so much that they don't melt the butter and cheese.
After they have cooled a bit cut them in half and scoop out the middles into a large bowl.  Be careful not to scoop too much and break the skin on the bottom.  With an electric mixer, mix the butter, neufchatel cheese, garlic salt, pepper and salsa together in the large bowl with the potatoes.  After completely mixed, spoon the mixture back in to the skins and place in oven for about 25 minutes.
After 25 minutes, take out of the oven and place the blue cheese, diced tomatoes and shredded cheese on top of the potatoes and place back in the oven for about 7 minutes longer or just until the cheddar cheese is melted.
Don't these look wonderful?!

Kate Anne

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