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Twice-Baked New Potatoes

 Twice-Baked New Potatoes
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
12 ServingsPrep: 70 min. Broil: 10 min.


  • 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.
Nutritional Facts: 1 serving (2 each) equals 178 calories,

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Twice-Baked New Potatoes (continued)

Nutritional Facts: 12 g fat (6 g saturated fat), 28 mg cholesterol, 278 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.