Buckeye Twice-Baked Idaho Potato

  • Yield: 4 servings


4-- Idaho potatoes (10 to 11 ounces each)
1/2cup crumbled blue cheese
2/3cup Monterey Jack cheese, shredded
1/3cup heavy cream
1/4cup sour cream
3tablespoons bacon, cooked and crumbled (3 to 4 slices)
2tablespoons butter, softened
2tablespoons green onions, thinly sliced
1/8teaspoon ground nutmeg
1/4 to 1/2teaspoon salt


  1. Heat oven to 425F. Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.) Bake potatoes on oven rack 60 to 70 minutes or until tender when pierced. Remove from oven; cool 10 to 15 minutes.
  2. Meanwhile, in large bowl, combine all remaining ingredients. Cut a thin slice off top of each potato. Using a teaspoon, scoop out center of each, leaving the shell. Add potato centers to cheese mixture. Using fork, break up potatoes and mix until well blended. Spoon mixture into potato shells. Transfer to baking sheet. Position potatoes under broiler so that tops are 5 inches from heat source. Broil 4 to 6 minutes or until tops are golden brown. Turn off heat; close oven door and leave potatoes in oven for an additional 7 to 10 minutes.

Nutritional Info *per serving

  • Calories 603
  • Cholesterol 78mg
  • Sodium 632mg
  • Carbohydrate 73g
  • Protein 17g