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"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees F for 50 minutes or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thing shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 minutes or until heated through.

Reviews

41
  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Everything you want in a potato dish! These were so easy to make... I recommend outlining the innards with a knife before scooping (leaves less room for error and you don't have to wait forever ...

Most helpful critical review

My husband is the only one of us to actually eat a whole one. The kids, literally, spit theirs out. The basil did not belong in here, the pepper was a bit heavy & they otherwise had very little ...

Most helpful
Most positive
Least positive
Newest

Everything you want in a potato dish! These were so easy to make... I recommend outlining the innards with a knife before scooping (leaves less room for error and you don't have to wait forever ...

I made these for our Thanksgiving luncheon at work and they received rave reviews! After I stuffed the potatoes, I sprinkled a little paprika on them for a finishing touch. Delicious and fun to ...

Unfortunately, this is so good, I've made it a number of times now! Unfortuante for my waistline, that is!!!

I love this recipe! A great friend of mine had told me about this recipe, and that he had read it in "Taste of Home." It is time consuming, but it is well worth it. Fantastic recipe, and peop...

This is one of my favorite recipes to make for company or potluck dinners. It's a really yummy, filling side dish. One pointer: I cut the potatoes in half before baking. I place the cut side do...

I made this for our Super Bowl party. Everyone said it was the best at the party. I sliced my potatoes before baking and brushed the skin with olive oil. They loved the flavorful, crispy skins.

Recipe was a huge hit, and they're pretty to look at too! I cut the end off a ziploc bag to pipe the filling into the little potatoes- worked great! I highly recommend this recipe.

I LOVE twice-baked potatoes, and since my husband prefers red potatoes. This was just what I was looking for. I cooked them the way I do russets; rather than baking, I do the first "bake" in the...

I followed this recipe with small modifications, increasing it to 75 servings for a wedding reception. I used larger red potatoes to serve them with an entree vs. using them as appetizers. I had...

Other stories that may interest you