Lunch: Roasted Potatoes with Chives, Bacon, and Maytag Blue Cheese

You can't eat only one of these potato hors d'oeuvres. They're that good.

Ingredients

12 small Yukon gold potatoes
2.13 tsp. salt
1 tbsp. extra-virgin olive oil
.13 tsp. Freshly ground pepper
1/2 c. crumbled Maytag blue cheese
4 slice applewood-smoked bacon
1 tbsp. minced chives

Instructions

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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