Taste of Home
Twice-Baked New Potatoes
TOTAL TIME: Prep: 70 min. Broil: 10 min.
YIELD: about 2 dozen.
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
Ingredients
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1-1/2 pound small red potatoes
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2 to 3 tablespoons canola oil
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1 cup shredded Monterey Jack cheese
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1/2 cup sour cream
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3 ounces cream cheese, softened
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1/3 cup finely chopped green onions
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1 teaspoon dried basil
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 to 1/2 teaspoon pepper
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1/2 pound sliced bacon, cooked and crumbled
Directions
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1.
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool.
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2.
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.
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3.
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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