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Twice Baked Potatoes with Crispy Onions
4 large Idaho® Potatoes
1/2 cup Fresh Gourmet® Crispy Onions
2/3 cup Monterey jack cheese, shredded
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup cream cheese, softened
2 Tbsp butter, softened
3 Tbsp green onions, thinly sliced
1/2 tsp salt
Preheat oven to 450°. Pierce potatoes with fork, bake on oven rack for 1 hour or until tender. Cut the tops from each potato, scoop out center and set aside, leaving shell intact. In a bowl mix potato centers with cheese, heavy cream, sour cream, cream cheese, butter, green onions and salt. Spoon mixture into potato shells. Return to oven and bake until heated through. Top with a spoonful of Fresh Gourmet® Crispy Onions and serve.
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