Blue Cheese and Bacon Baked Potato Fans

From Cook's Country | April​/May 2008

Why this recipe works:

This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping—if you can get the potatoes cooked right. For our Blue Cheese and Bacon Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the… read more

This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping—if you can get the potatoes cooked right. For our Blue Cheese and Bacon Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they are sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Blue Cheese and Bacon Baked Potato Fans. We broiled the potatoes to make the topping extra-crunchy.

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Serves 4

To ensure that the potatoes fans out evenly, look for uniformly shaped potatoes.

Ingredients

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