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Buckeye Twice-Baked Potatoes


Quick and easy

Quick and easy

Quick and easy

Prep Time:

25 minutes

Cook Time:

90 minutes




4  large  russet potatoes (about 10 to 11 ounces each)

1/2  cup  crumbled blue cheese (about 2 ounces)

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 onion

1/2  teaspoon  ground nutmeg

1/4 to 1/2  teaspoon  salt

1/4  teaspoon  pepper

2/3  cup  shredded Monterrey Jack cheese (about 2 1/2 ounces)


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.
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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