Potatoes, onions and more.

Twice Baked Little Potatoes


These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed.


1 1⁄2Poundbaby red potatoes
2TablespoonOlive oil
1CupShredded Monterey Jack cheese*
1⁄2Cupsour cream
3OunceCream cheese (softened)
1⁄3Cupfinely chopped green onions
1Teaspoondried basil
1CloveMinced garlic
1⁄2Poundsliced 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.


2 each: 178 calories, 12g fat (6g saturated fat), 28mg cholesterol, 278mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 6g protein.


24 Servings
SourceRecipe and photo courtesy of Taste of Home
Prep time1 hour
Cook time10 minutes