Linda's Twice-Baked Potatoes
Source of Recipe
Linda
List of Ingredients
6 lg. Russet potatoes, 10-11 oz. each
1/2 c. heavy cream
1/2 c. sour cream
4 T. crumbled cooked bacon, 4-5 slices
4 T. butter, softened
3 T. thinly sliced green onions
1/4-1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded Monterey Jack cheese OR Mexican cheese blendRecipe
Heat oven to 350.
Pierce tops of potatoes with fork several times. Do not wrap in aluminum foil.)
Bake potatoes on oven rack 70-85 mins. or until tender when pierced. Remove from oven and cool 10-15 mins.
Meanwhile, in lg. 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 " from heat source.
Broil 4-6 mins. or until tops are golden brown. Turn off heat and close oven door and leave potatoes in oven for an additional 7-10 mins. or heated through.
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