Buckeye Twice-Baked Idaho Potato
- Yield 4 servings
No need to pay for pricey potatoe skins at restaurants when you can enjoy these loaded twice-baked potatoes for a fraction of the cost and in the comfort of your own home.
- 4 -- Idaho potatoes (10 to 11 ounces each)
- 1/2 cup crumbled blue cheese
- 2/3 cup Monterey Jack cheese, shredded
- 1/3 cup heavy cream
- 1/4 cup sour cream
- 3 tablespoons bacon, cooked and crumbled (3 to 4 slices)
- 2 tablespoons butter, softened
- 2 tablespoons green onions, thinly sliced
- 1/8 teaspoon ground nutmeg
- 1/4 to 1/2 teaspoon salt
- 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.
- 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.