Twice-Baked New Potatoes Recipe

Twice-Baked New Potatoes Recipe photo by Taste of Home

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I've used these rich potatoes as both an appetizer and 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

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Twice-Baked New Potatoes Recipe

Prep: 70 min. Broil: 10 min.

Yield: 12 Servings

70 10 80

Ingredients

1-1/2 pound small red potatoes
2 to 3 tablespoons canola oil
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream
1 package (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. Yield: about 2 dozen.

Nutritional Facts 1 serving (2 each) equals 178 calories, 12 g fat (6 g saturated fat), 28 mg cholesterol, 278 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Twice-Baked New Potatoes in Taste of Home October/November 1997, p29