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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