Twice Baked Potatoes with Chiles and Cheese Recipe

• 4 russet potatoes, scrubbed
• Olive oil
• Kosher salt
• 1/2 cup heavy cream
• 4 tablespoons canned roasted and diced green chiles
• 1 cup shredded Monterey Jack cheese
• 4 bacon slices, cooked and chopped into 1/2-inch pieces

1. Preheat the oven to 350 degrees F. Lightly coat the potatoes with olive oil and sprinkle with salt.
2. Bake until soft.
3. Test with a fork after 1 hour; bake an additional 15 minutes if needed.
4. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes.
5. Turn up the oven to 425 degrees F.
6. Slice halfway through the potatoes lengthwise.
7. Carefully scoop out as much of the potato flesh as you can, placing the filling into a large mixing bowl.
8. Add the cream, green chiles, and cheese to the cooked potato in the mixing bowl and combine well.
9. Spoon this filling into the potato shells and place on a baking tray.
10. Bake until hot and lightly browned, about 15 minutes.
11. Sprinkle with the diced bacon and serve.

russet potatoes, olive oil, kosher salt, heavy cream, green chiles, shredded monterey jack cheese, bacon

Taken from www.chowhound.com/recipes/green-chile-stuffed-potato-31606 (may not work)