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Twice-Baked New Potatoes

I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. — Susan Herbert, Aurora, Illinois
  • Total Time
    Prep: 70 min. Broil: 10 min.
  • Makes
    about 2 dozen

Ingredients

  • 1-1/2 pound small red potatoes
  • 2 to 3 tablespoons canola oil
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 3 ounces cream cheese, softened
  • 1/3 cup finely chopped green onions
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

  • Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool.
  • In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells.
  • Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.
Nutrition Facts
2 each: 178 calories, 12g fat (6g saturated fat), 28mg cholesterol, 278mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 6g protein.

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