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- Prep
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- Total
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- Serving
- 10-12
Ingredients
- 14 small Yukon gold potatoes (1cup of filling)
- 2 tablespoons kosher salt, plus additional ½ teaspoon
- ½ stick unsalted butter, melted
- ¼ cup whole milk, warmed
- ¼ cup Treasure Cave® Crumbled Blue Cheese, plus more for garnish
- 1 tablespoon mayonnaise
- 1/8 teaspoon black pepper
- Buffalo chicken, shredded (optional)
- Green onions, thinly sliced (optional)
Directions
- Preheat the oven to 375°F.
- Place the potatoes in a large pot of boiling water and season with 2 tablespoons of the kosher salt. Boil until the potatoes are tender to the touch, about 8–12 minutes. Then, strain them and allow them to cool.
- Once cooled enough to handle, cut the potatoes lengthwise using a small knife. Transfer the “meat” of the potatoes to a food processor, being sure to keep the skins intact. (The skins should resemble small cups.)
- Add the melted butter and warm milk to the food processor and pulse a few times to combine everything. Next, add the Treasure Cave® Crumbled Blue Cheese, mayonnaise, ½ teaspoon of salt and 1/8 teaspoon of black pepper. Pulse until the mixture is nice and fluffy.
- Then, fill the potato skins with the potato mixture, place them on a baking sheet lined with parchment paper and bake them for 10–15 minutes.
