A fun twist to potatoes for beet lovers! Yukon Gold potatoes are sliced, stuffed with pickled beets and baked. Blue cheese, bacon and chives complete this rich and craveable side dish.
6 medium Yukon Gold potatoes (2 lbs.)
1 Tbsp. olive oil, plus more for the baking dish
1/4 tsp. salt
Ground black pepper
1 jar (16 oz.) Del Monte® Crinkle Cut Pickled Beets
3/4 cup crumbled blue cheese or goat cheese
Garnish Options: Cooked and crumbled bacon, snipped chives
Heat oven to 425°F. Grease a 9x13-inch baking dish with olive oil. Cut potatoes one at a time: Cut off a small sliver from the bottom of the potato to give it a stable surface. Place a wooden chopstick or the handle of a wooden spoon next to the potato (perpendicular to your knife) and cut parallel slices 1/4-inch apart into the potato, cutting straight down and stopping when your knife hits the chopstick, so the potato stays together.
Place potatoes in the baking dish and brush all over, including the bottoms, with olive oil. Season with salt and pepper. Drain beets and cut each slice in half. Insert a beet slice flat, cut-side-down in every slit. Cover the baking dish tightly with aluminum foil.
Bake 45 minutes. Uncover and bake 25 to 30 minutes until the potatoes are easily pierced in the middle with a paring knife. Sprinkle with cheese and bake about 4 minutes until cheese starts to melt around the edges. Sprinkle with bacon and chives before serving, if desired.