• 4 Russet potatoes
  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 1/4 cup buttermilk or milk
  • 4 tablespoons butter
  • 3/4 teaspoons salt
  • a few dashes pepper
  • 1 head roasted garlic 
  • 8 pieces bacon, cooked crisp and crumbled
  • grated cheddar cheese


  1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
  2. Roast garlic in foil with oil at same time as the potatoes for about 30-40 minutes be careful not to burn.
  3. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato. You may want to hold them with a potholder as they will still be hot!
  4. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, blue cheese, 1/2 the bacon, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
  5. Remove and sprinkle remaining bacon and cheddar cheese over each potato and bake an additional 3-5 minutes or until cheese is melted and bubbly.
Perfect pairing for any of our steaks!