Blue Cheese and Bacon Twice-Baked Potatoes

Ingredients

• 60 ounce baking potatoes 
• 0.3 teaspoon pepper black freshly ground
• 2 ounces cheese blue crumbled
• 2 tablespoons butter 
• 4  bacon crumbled cooked
• 0.3 cup chives fresh finely chopped
• 1.5 cups buttermilk low-fat
• 1.3 teaspoons salt 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Preheat oven to 37
2. Bake potatoes at 375 for 1 hour or until tender. Cool 10 minutes or until cool enough to handle.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
4. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet.
5. Bake at 375 for 20 minutes or until thoroughly heated.