Ingredients
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6 large russet potatoes, 10-11 oz. each
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1/2 cup heavy cream
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1/2 cup sour cream
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4 tablespoons crumbled cooked bacon (4-5 slices)
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4 tablespoons butter, softened
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3 tablespoons green onions, thinly sliced
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1/4-1/2 teaspoon salt
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1/4 teaspoon pepper
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1 1/2 cups monterey jack cheese or 1 1/2 cups Mexican blend cheese, shredded
Instructions
- Heat oven to 350.
- Wash potatoes.
- 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, and cool 10-15 minutes.
- 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, close oven door, and leave potatoes in oven for an additional 7-10 mins., or until heated through.