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Twice-Baked New Potatoes

By: Susan Herbert

"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"

Rate/Review | Read Reviews (39)

Prep Time:
1 Hr 10 Min

Cook Time:
10 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 pounds small red potatoes
2 tablespoons vegetable oil
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1 (3 ounce) package cream cheese, softened
1/3 cup minced green onions
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Directions

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.