Linda's Twice-Baked Potatoes

These are just plain GOOOOOOOOD! These YUMMY babies go GREAT with just about any meat, fish, or poultry dish!

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 6  large russet potatoes, 10-11 oz. each
• 1⁄2 cup heavy cream
• 1⁄2 cup sour cream
• 4  tablespoons  crumbled  cooked bacon (4-5 slices)
• 4  tablespoons butter, softened
• 3  tablespoons green onions, thinly sliced
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups monterey jack cheese or 1 1⁄2 cups  Mexican blend cheese, shredded

Directions

1. Heat oven to 350.
2. Wash potatoes.
3. Pierce tops of potatoes with fork several times. Do not wrap in aluminum foil.
4. Bake potatoes on oven rack 70-85 minutes or until tender when pierced. Remove from oven, and cool 10-15 minutes.
5. Meanwhile, in lg. bowl, combine all remaining ingredients.
6. Cut a thin slice off top of each potato.
7. Using a teaspoon, scoop out center of each, leaving a thin shell.
8. Add potato centers to cheese mixture. Using fork, break up potatoes, and mix until well blended. Spoon mixture into potato shells.
9. Transfer to baking sheet.
10. Position potatoes under broiler so that tops are 5" from heat source.
11. Broil 4-6 mins., or until tops are golden brown.
12. Turn off heat, close oven door, and leave potatoes in oven for an additional 7-10 mins., or until heated through.