Shelly's Recipe

BLUE CHEESE STUFFED POTATOES

Category: Twice Baked Potatoes

4 baking potatoes, cooked and cooled
2 eggs, separated
4 tbsp butter
6 tbsp chopped fresh chives
1/2 cup blue cheese dressing
Salt and pepper, to taste
Blue cheese crumbles
1 tbsp chopped parsley

After potatoes have cooled, cut off tops and scoop out the flesh, leaving a small layer in the shell.

Beat the egg whites until stiff. Combine remaining ingredients and fold in egg whites. Fill the shells, top with blue cheese crumbles and chopped parsley. Bake at 375 for about 15 minutes.