Twice-Baked New Potatoes

• Gluten free

• Meat

  • 1/2 lb Bacon, cooked and crumbled

• Produce

  • 1 tsp Basil, dried
  • 1 Garlic clove
  • 1/3 cup Green onions
  • 1 1/2 lb Red potatoes, small

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1 package Cream cheese
  • 1 cup Monterey jack cheese
  • 1/2 cup Sour cream

Found on tasteofhome.com

Description

Ingredients

• 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

Directions

• Directions 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition