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Chef with red wine glass

BUCKEYE TWICE-BAKED POTATO

4 servings
Preparation Time:
25 Minutes
Cooking Time: 1 Hour 30 Minutes 


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

DIRECTIONS

Heat oven to 350 degrees F.

Pierce tops of potatoes with fork several times.
Do not wrap in aluminum foil.

Bake potatoes on oven rack 70 to 85 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 a thin 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 or heated through.


*Recipe created by Chef Robert Price of Buckeye Roadhouse in Mill Valley, CA.
This recipe is curtesy of www.potatohelp.com - the website of the U.S. Potato Board

 

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