Buffalo Wing Potato Skins with Blue Cheese & Bacon
4 (2 pounds) Yukon gold or Russet potatoes
¾ cup Taste Weavers Buffalo Horseradish Dip
8 ounces blue cheese crumbles
1 cup celery, minced
6-8 slices bacon, cooked and minced
Preheat oven to 375 degrees.
Poke a few holes on top of the potatoes, roast for 45-60 minutes until tender. Cut potatoes in half, lengthwise. Hold the hot potatoes with a towel and remove cooked potato from the skin to a mixing bowl. Cut skins again in half lengthwise so you now have 16. Place skins on a baking sheet and spray with oil, return to the oven to crisp, about 10 minutes
Mash the potatoes with Buffalo Wing Dip, season with salt & pepper.
Carefully divide mashed potatoes and place atop the 16 potato skins. Top with blue cheese crumbles, celery and minced bacon. Yields: 16 servings.