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.
No Nutritional Information Available
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