Blue Cheese And Chive Twice Baked Potatoes

• 6 medium russet potatoes
• 1 1/2 cups buttermilk
• 2 ounces crumbled blue cheese
• finely chopped fresh chives
• 2 tablespoons butter
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 4 slices bacon, cooked till crisp and crumbled

1. Preheat oven to 375 degrees.
2. Bake potatoes for 1 hour or until tender. Cool until able to handle. Cut top 1/4 off each potato lengthwise. Scoop out pulp into large bowl and reserve potato skin shells.
3. Add buttermilk and remaining ingredients to potato pulp. Beat with electric mixer at medium speed until well blended. Spoon potato mixture back into reserved shells.
4. Arrange stuffed shells on baking sheet. Bake for 20 minutes or until thoroughly heated and browned.

russet potatoes, buttermilk, blue cheese, fresh chives, butter, salt, fresh ground black pepper, bacon

Taken from www.food.com/recipe/blue-cheese-and-chive-twice-baked-potatoes-168709 (may not work)