Twice-Baked New Potatoes Recipe
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
- 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
- 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.
Originally published as Twice-Baked New Potatoes in Taste of Home October/November 1997, p29
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Reviewed Jan. 17, 2010
"I found using the red potatoes to be more of a hassle than it was worth. The filling is delicious though."
Reviewed Jan. 1, 2010
"i was eating it out of the bowl it was so good"