Crispy Blue Cheese Potatoes
"Not exactly low carb but a great addition to a grilled steak, tossed salad and a glass of your favorite red wine. Enjoy!"
photo by gailanng
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 lb red potatoes, cut into wedges
- 1 tablespoon olive oil
- salt
- pepper
- 1⁄4 cup crumbled blue cheese
- 8 ounces bacon, crisply cooked,chopped
- 1⁄2 cup shredded cheddar cheese
directions
- Toss potato wedges with olive oil.
- Season with salt and pepper.
- Place in baking dish.
- Bake at 400 degrees for about 30 minutes or until tender.
- Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
- Bake until cheeses are melted.
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Reviews
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I'm giving myself one week to work off every single one of these well-worth-it calories! -
Boy, this was good! I found this recipe looking for a use for the red potatoes in my CSA box and the impulse buy of blue cheese I bought over the weekend. I used a light Mexican Blend instead of the plain cheddar, but other than that I followed the recipe exactly. I used a center cut bacon which I think worked well because it cooked to crispy easily. Next time I'll prep the pan with some nonstick spray because my potatoes stuck a bit, but other than than, this was delicious! DH wants to know when I am making it again! -
You can't go wrong with this combination of savory ingredients. I subbed cream cheese for the cheddar and smeared it on the potatoes with fresh chives from our garden. Definitely comfort food! -
My husband cut this recipe out of the Fort Worth Star Telegram a couple of years ago so I've been making them for a while now. It is my 20 year old son's favorite potato recipe. Thanks for posting here. I can throw away my wrinkled up, stained little piece of newspaper now without fear of losing the recipe for future use. Obviously no need to peel the potatoes. The skin is what helps make them crispy. I usually use a little more cheese (blue and cheddar) and I use the real bacon bits from the bag (i.e., Hormel brand) rather than frying my own bacon for this recipe. Cuts down on prep time for sure. Mmm mmm good! :-)
Tweaks
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You can't go wrong with this combination of savory ingredients. I subbed cream cheese for the cheddar and smeared it on the potatoes with fresh chives from our garden. Definitely comfort food!
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
