Twice Baked Little Potatoes

Twice Baked Little Potatoes
These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed.
Ingredients
- 1 1/2 pound baby red potatoes
- 2 tbsp Olive oil
- 1 cup Shredded Monterey Jack cheese
- 1/2 cup sour cream
- 3 ounce Cream cheese softened
- 1/3 cup finely chopped green onions
- 1 tsp dried basil
- 1 clove Minced garlic
- 1/4 tsp salt
- 1/2 pound sliced bacon cooked and crumbled
Instructions
- 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.
Nutrition
Serving: 2gCalories: 178kcalCarbohydrates: 10gProtein: 6gFat: 126gSaturated Fat: 6gCholesterol: 28mgSodium: 278mgFiber: 1gSugar: 1g