Blue Cheese Stuffed Potatoes
Wash and scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 350 degree oven for 70 to 80 min or until tender. Cut a lengthwise slice from the top of each potato. Discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato, leaving a 1/4 inch thick shell. Add pulp to the bowl.
Mash the potato pulp with a potato masher or an electric mixer on low speed. Add the sour cream, blue cheese, chives or green onion, parsley, garlic salt and pepper. Stir or beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to make mixture of desired consistency.) If desired, season to taste with additional garlic salt and pepper. Spoon the potato mixture into the potato shells. Place in a 2-quart rectangular or square baking dish.*
Makes 4 servings.
NOTES : 8/8/98 These are excellent!! If you like blue cheese, you are sure to love these!