1Rinse and thoroughly dry potato(es). Prick with fork and place ‘naked’ potato(es) on oven rack of a preheated 450 degree oven and bake for about 50 minuets. Remove baked potato(es) and place on an oven-safe plate. Knife split potato(es), cutting to about half way down each rounded end, but not through to the bottom. Squeeze apart and fork crumble/mash insides well. Add/top with desired amount of crumbled blue cheese. Place back in oven for about five minutes or so or until blue cheese just starts to melt, or melt to your desired consistency. Remove and pour on, amount to suit, Mexican crema. Mix well with fork and if desired add on some fresh coarse milled black pepper.
Get your brunch spread to the next level with these easy, quick baked potato eggs. Incorporating all the early morning breakfast staples, these hearty spuds deliver everything you could want in a filling start to your day.
A hearty, flavorful hash should be in every Southern cook’s repertoire. And this recipe, made with russet potatoes, bell peppers, onions, and thick-cut bacon, is so easy to make that you’ll have it memorized in no time.