Buffalo Twice Baked Potatoes

• From: Washington State Potato Commission

Ingredients

• Twice Baked Potatoes3 large russet potatoes

• 2 tsp olive oil

• 1 Tbs butter

• 1 Tbs milk

• 2 tsp Buffalo wing sauce

• 4 slices bacon, cooked, crumbled, and divided

• 2 green onions, thinly sliced and divided

• 3/4 cup shredded Cheddar cheese

• Gorgonzola Dressing1/3 cup crumbled gorgonzola cheese

• 1/3 cup mayonnaise

• 2 Tbs sour cream

• 2 tsp lemon juice

• 2 tsp chopped parsley

• 1/2 tsp dried onion flakes

• 1 clove garlic, minced

• 1 pinch white pepper

Cheesy stuffed potatoes will be met with cheers of approval when they hit the table.

Directions

• Buffalo Twice Baked PotatoesScrub potatoes with vegetable brush under cold running water. Rub skins generously with olive oil. Pierce each potato several times with a fork.
• Arrange on foil-lined baking sheet. Bake until tender when squeezed, about 50 minutes. Let stand until cool enough to handle.
• Slice each potato in half lengthwise. Scoop out flesh, leaving about 1/4 inch of peel for a shell. Place shells on foil-lined baking sheet and set aside.
• In microwave, heat milk and butter until butter melts, about 20 seconds. In large mixing bowl mash potatoes with milk and butter. Stir in Buffalo sauce, 1/2 of the bacon, and 1/2 of the green onions.
• Divide mashed potato mixture among potato shells. Sprinkle tops with the shredded cheese.
• Bake until cheese is melted and potato mixture is hot through, about 5 minutes. Sprinkle tops with remaining cheese and green onions. Serve with Gorgonzola Dressing (recipe below).
• Gorgonzola DressingCombine all ingredients and mix well; refrigerate until needed.