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Recipe for family meals :

Buckeye Twice-baked Potato

This recipe is from Chef James Ehler of Key West, Florida.

Chef James EhlerJames is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website
The Blue Heaven Restaurant, Key West, Florida

If you want to contact James just email him by clicking here.

This recipe was created by Chef Robert Price of Buckeye Roadhouse in Mill Valley, CA and was published by James curtesy of the US Potato Board (


4 large Russet potatoes (10 to 11 ounces each)
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup heavy cream
1/4 cup sour cream
3 tablespoons crumbled cooked bacon (3 to 4 slices)
2 tablespoons butter, softened
2 tablespoons thinly sliced green onions
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup (about 2 1/2 ounces) shredded Monterey Jack cheese

  • Heat oven to 350ºF.
  • Pierce tops of potatoes with fork several times (do not wrap in aluminum foil). Bake potatoes on oven rack 70 to 85 minutes or until tender when pierced.
  • Remove from oven. Cool 10 to 15 minutes.
  • Meanwhile, in large 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 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 or heated through.

Serves 4

Chef James Ehler