2 Sweet potatoes
1/4 cup blue cheese, plus 4 Tbls
2 strips of bacon, crumbled
1 Tbls of chives
Heat oven to 400.
Pierce potatoes in several places with a fork.
Bake for 45 minutes or until soft to the touch.
Remove potatoes and lower oven to 350.
Allow potatoes to cool slightly.
Cut potatoes in half and carefully scoop out flesh into a medium sized bowl being careful not to pierce skins.
Place skins on a baking sheet.
Add blue cheese to the potatoes and stir until completely incorporated. Use a fork to break up any lumps.
Use a spoon or piping bag to fill reserved skins with filling.
Return potatoes to oven and reheat for 15 minutes.
Remove potatoes from oven and top with reserved blue cheese, crumbled bacon and chives.