Twice Baked Potatoes with Blue Cheese Dressing & Dip

Check out more ways to enjoy your food!

• Toby’s Blue Cheese, for dipping and drizzling 
• 8 potatoes, we used russet 
• 3 tbsp. canola oil, can sub for oil of choice 
• 2 sticks butter, salted 
• 1 cup bacon bits 
• 1 cup sour cream
• 1 cup cheddar and/or jack cheese, plus more for topping  
•  1 cup whole milk 
• 3 green onions, sliced 
• Salt and pepper, to taste

To begin preparing your twice baked potatoes, gather all ingredients. Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet and rub with oil. Bake for around one hour, less time if potatoes are smaller.

Slice the 2 sticks of butter and add to a large bowl. Then add bacon bits and sour cream. 

Remove potatoes from the oven and reduce heat to 350 degrees F. With a sharp knife, slice each potato in half lengthwise. Scrape out the insides into your large bowl, being careful not to tear the potato shell. Leave a thin layer of potato to help keep the shape intact. Place the hollowed potato shells back on the baking sheet. 

In your large bowl, smash the potatoes into the bacon bits, butter, and sour cream mixture. Add milk, cheese, salt and pepper, to taste. Add green onions if you prefer, or add them on top to serve. 

Fill the potato shells with this mixture. Add more cheese on top and place in the oven for 15-20 minutes. 

Remove from the oven. Serve your Twice Baked Potatoes with a heaping drizzle of Toby’s Dressing or pour some in a ramekin and dip in. Enjoy!