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)
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.