Twice-baked russet potatoes stuffed with a savory mixture of potato pulp, sour cream, blue cheese dressing, crisp bits of bacon, chopped green onion and blue cheese crumbles.

Blue-Cheese Stuffed Potatoes

3 (8-ounce) baking (russet) potatoes

Vegetable oil

1/4 cup sour cream

1/4 cup commercial blue cheese salad dressing

4 bacon strips, cooked and crumbled

1 tablespoon chopped green onion

Salt and freshly ground pepper to taste

1/4 cup crumbled blue cheese

1. Wash potatoes and dry well. Rub skins with oil. Bake at 400°F (205°C) for 1 hour or until done. Allow potatoes to cool to touch.
2. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact.
3. Combine potato pulp, sour cream, and next 3 ingredients; season to taste with salt and pepper. Fill shells with potato mixture; sprinkle crumbled blue cheese over potatoes.
4. Bake at 350°F (175°C) for 10 minutes or until thoroughly heated.

Makes 6 servings.