Shelly's Recipe

CHEESY TWICE-BAKED POTATOES

Category: Twice Baked Potatoes

4 large Russet potatoes
1/2 cup crumbled blue cheese (2 oz)
1/3 cup heavy cream
1/4 cup sour cream
3 tbsp crumbled cooked bacon, 3-4 slices
2 tbsp butter, softened
2 tbsp thinly sliced green onions
1/4 - 1/2 tsp salt
1/4 tsp pepper
2/3 cup shredded Monterey jack cheese

Heat oven to 350. Bake potatoes 70-80 minutes or until tender. Remove from oven and cool 10-15 minutes.

Meanwhile, in a bowl, combine remaining ingredients. Cut a thin slice off each potato and scoop out center of each, leaving a thin shell. Add potato center to cheese mixture. Using a fork, bread up potatoes and mix well until blended. Spoon mixture into potato shells and transfer to a 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 until heated though. Serves 4