Directions

1. Preheat oven to 400 degrees F.
2. Use a potato brush to clean potatoes under running water.
3. Poke holes in potatoes with a fork and then bake on a baking sheet for 40-60 minutes or until fork tender.
4. While the potatoes cook, bake three strips of bacon in oven at 425 degrees F for 20 minutes or until crispy. Reserve bacon fat for later.
5. Cut potatoes in half. Using a spoon, remove middle of potatoes carefully. Retain potato filling in a separate bowl. Make sure to keep a little potato near the skins to help them hold their structure.
6. Mix potato filling with sour cream/Greek yogurt, buttermilk/heavy cream, butter and Treasure Cave Mild Crumbled Blue Cheese. Taste filling and add salt and pepper if needed.
7. Use a spoon to add filling to potato skins. Brush bottom of skins with bacon grease and then top with shredded cheddar cheese.
8. Bake at 450 degrees F for 8-10 minutes or until the cheese melts and skins are crispy.
9. Top with sour cream, minced bacon, chives and enjoy.