Buckeye Twice-Baked Idaho® Potato


  • 4 Idaho® potatoes (10 to 11 oz. each)
  • 1/2 cup crumbled blue cheese
  • 2/3 cup Monterey Jack cheese, shredded
  • 1/3 cup heavy cream
  • 1/4 cup sour cream
  • 3 tablespoons bacon, cooked and crumbled (3 to 4 slices)
  • 2 tablespoons butter, softened
  • 2 tablespoons green onions, thinly sliced
  • 1/8 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon salt


  1. Heat conventional oven to 425°F.
  2. Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.)
  3. Bake potatoes on oven rack 60 to 70 minutes or until tender when pierced. (When using a convection oven, bake at 375°F for 55 minutes.)
  4. Remove from oven; cool 10 to 15 minutes.
  5. Meanwhile, in large bowl, combine all remaining ingredients.
  6. Cut a thin slice off top of each potato. Using a teaspoon, scoop out center of each, leaving the shell. Add potato centers to cheese mixture.
  7. Using fork, break up potatoes and mix until well blended. Spoon mixture into potato shells.
  8. 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.
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Yield: 4 servings
Calories: 603
Sodium: 632 mg
Fat: 28 g
Protein: 17 g
Cholesterol: 78 mg

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