Roasted Potatoes with Chives, Bacon, and Maytag Blue Cheese


12 small Yukon Gold potatoes
2 1/8 teaspoon(s) salt
1 tablespoon(s) extra-virgin olive oil
1/8 teaspoon(s) freshly ground pepper
1/2 cup(s) crumbled Maytag blue cheese
4 slice(s) applewood-smoked bacon, cooked until crisp and crumbled
1 tablespoon(s) minced chives


Preheat oven to 350 degrees F. Place potatoes in a large saucepan. Cover with cold water; bring to a boil. Add 2 teaspoons salt; cook until tender, about 20 minutes. Drain. Once cooled, slice a small piece from top and bottom of each potato. Transfer to a medium bowl; toss with oil, remaining salt, and pepper.

Place potatoes on a baking sheet. With a paring knife, score top of each potato. Top each with equal amounts blue cheese and bacon. Bake until cheese melts, 5 to 7 minutes. Sprinkle with chives and serve.

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