Comida Kraft
Recipe Box

Crispy Blue Cheese Potatoes

Crispy Blue Cheese Potatoes is rated 4.444444444444445 out of 5 by 45.
Prep Time
5
min.
Total Time
40
min.
Servings

6 servings

Crisp oven-baked potato wedges get extra flavor from a topping of crisp bacon bits and melted cheddar and blue cheeses in this sensational side dish.

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What You Need

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Make It

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  • Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
  • Bake 30 min. or until potatoes are tender.
  • Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.

Serving Suggestion

Serve this potato side dish with a crisp, mixed green salad or hot cooked vegetable and a serving of cooked lean fish, meat or poultry.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 190
Total fat 12g
Saturated fat 5g
Cholesterol 25mg
Sodium 420mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 0g
Protein 8g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Amazeballstastic! Amazeballstastic!! I can't believe I didn't think to do this before. I've done this a number of ways, but over the summer I fried the potatoes in a bit of butter on the stovetop, then added the bleu cheese, bacon and a little sour cream to hold it all together. Topped with fresh chives out of the garden, it was one of the best side dishes I've made, especially when paired with the fantastic filet mignon my husband grilled. We were fighting over the leftovers! ;)
Date published: 2009-09-27
Rated 5 out of 5 by from Very delicious, my boyfriend loved them! Very delicious, my boyfriend loved them! I microwaved the potatoes first (speed up cooking time) and I baked them for about 18 minutes and they turned out perfect. I baked them in a larger pan than I would have liked- so when I put the cheese on the potatoes it mostly landed between the potatoes rather than on top of them. Next time I'll use a small baking pan or push the potatoes together before putting the cheese on.
Date published: 2010-07-28
Rated 5 out of 5 by from These potatoes rock! These potatoes rock! I've made them twice so far (once with the blue cheese and once without) and both times there weren't any leftovers. I will admit that they are better with a little sour cream on top (or to the side). They seem a little dry without it. I will definately make these again and again!
Date published: 2004-03-07
Rated 4 out of 5 by from I made this is as a surprise dinner side for my fiance. I made this is as a surprise dinner side for my fiance. We were the ones surprised at how good it was! I have since made it for other family members and am now asked to bring it to any potluck!
Date published: 2006-07-03
Rated 5 out of 5 by from This was so yummy. This was so yummy. Even my sister's boyfriend who doesn't like blue cheese loved it. My family said it reminded the of potato skins!! Will definitely be making again and again.
Date published: 2009-05-02
Rated 5 out of 5 by from This dish is delicious! This dish is delicious! I made them for Christmas Eve and ended up doubling everything except the bacon. I also added some green onion. The family raved about them!
Date published: 2008-01-04
Rated 5 out of 5 by from This was delicious. This was delicious. I didn't have any blue cheese, so I used a chunky blue cheese salad dressing, & it was good. I will definitely try it with the actual cheese!
Date published: 2002-07-13
Rated 5 out of 5 by from the recipe was great - I could not make enough of it. the recipe was great - I could not make enough of it. I will definitely have to try having sour cream available. My guests associated this with potato skins.
Date published: 2002-06-28
  • 2016-09-30T10:54CST
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