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Wash and scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 350 degree oven for 70 to 80 min or until tender. Cut a lengthwise slice from the top of each potato. Discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato, leaving a 1/4 inch thick shell. Add pulp to the bowl.
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2
Mash the potato pulp with a potato masher or an electric mixer on low speed. Add the sour cream, blue cheese, chives or green onion, parsley, garlic salt and pepper. Stir or beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to make mixture of desired consistency.) If desired, season to taste with additional garlic salt and pepper. Spoon the potato mixture into the potato shells. Place in a 2-quart rectangular or square baking dish.*
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3
Bake potatoes, uncovered, in a 425i oven about 20 minutes or until lightly browned.
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Grill method: Place potatoes in a disposable foil pan. In a grill with a cover place the pan on the grill rack directly over medium-hot coals. Cover and grill for 20 to 25 minutes or until the potatoes are heated through and lightly browned.
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*Note: You can prepare the potatoes up to 24 hours ahead up to this point. Cover and refrigerate the potatoes. To heat, bake chilled potatoes, uncovered, in a 425 i oven for 25 to 30 minutes or until lightly browned and potatoes are heated through.
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NOTES : 8/8/98 These are excellent!! If you like blue cheese, you are sure to love these!
