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Nutrition Facts
Serving Size 389 g
(Approx. 4 Servings)
Amount Per Serving
Calories 610 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 17 g 85%
Trans Fat 0.5 g
Cholesterol 90 mg 30%
Sodium 850 mg 35%
Total Carbohydrate 67 g 22%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 20 g
Vitamin A 15% Iron 20%
Vitamin C 45% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Buckeye Twice-Baked Potatoes
Prep Time
25 minutes
Cook Time
1 h 30 m
Total Time
1 h 55 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 baking potato, (about 10 to 11 Oz each)
1/2 cup(s) blue cheese, crumbled
1/3 cup(s) heavy cream
1/4 cup(s) sour cream
3 Tbsp bacon, cooked and crumbled (3 to 4 slices)
2 Tbsp unsalted butter, softened
2 Tbsp green onions, thinly sliced
1/2 Tsp nutmeg, ground
1/2 Tsp salt
1/4 Tsp pepper
2/3 cup(s) monterrey jack cheese, shredded
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Instructions

1
Heat oven to 350°F. Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.) Bake potatoes on oven rack 70-85 minutes or until tender when pierced. Remove from oven; cool 10-15 minutes.
2
Meanwhile, in large bowl, combine blue cheese, heavy cream, sour cream, bacon crumbles, butter, green onion, nutmeg, salt and pepper. 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.
3
Transfer to baking sheet. Position potatoes under broiler so that tops are 5 inches from heat source. Broil 4-6 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.

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