Sky Blue Potatoes
Ingredients
- 24 new red potatoes, halved lengthwise
- 2 teaspoons extra-virgin olive oil (EVOO)
- 1 1/2 cups sour cream
- 1 cup crumbled blue cheese
- 1/2 cup crumbled cooked bacon, plus more for garnish
- 1/3 cup chopped flat-leaf parsley, plus more for garnish
- 1/4 red onion, finely chopped
Method
- Preheat the oven to 400 degrees. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
- Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley, and onin. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.
Notes from the kitchen
- Annie substituted Dubliner Irish cheese (Costco) for blue cheese
- Annie omitted bacon from the potato filling (used it in beans instead)
- Annie used larger red potatoes and cut off the top 1/4 rather than halving them
- May need to increase amount of cheese depending on size and number of potatoes
Original page
Photographed from Lucy's collection.
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Family note
"Luce, I did alter this recipe. I used a little larger red potatoes, did not halve them, but rather cut off the top 1/4. I used Dubliner Irish cheese (Costco) instead of blue and I did not use the bacon (I don't think!) because I used the bacon in the beans. Depending on the size and amount of potatoes, you may have to increase the amount of blue cheese. I did mess with this one, so if they don't come out as well - I am sorry! Love you, Annie"
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