Recipe Sharing: Blue Sky Potatoes

This is a terrific Rachel Ray recipe that I made for an office potluck. Enjoy!

Blue Sky Potatoes
Yield: 24 servings

24 new red potatoes, halved lengthwise
2 tsp. extra-virgin olive oil
1 ½ c. sour cream
1 c. crumbled blue cheese
½ c. crumbled cooked bacon, plus more for garnish
⅓ c. chopped flat-leaf parsley, plus more for garnish
¼ red onion, finely chopped

Preheat oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.

Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.