Twice Baked Little Potatoes

Twice Baked Little Potatoes

Twice Baked Little Potatoes

Taste of Home
These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed.
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Prep Time 10 minutes
Cook Time 1 hour
Course Appetizer, Side Dish
Servings 24
Calories 178 kcal


  • 1 ½ Pounds Alsum baby red potatoes
  • 2 Tablespoons Olive oil
  • 1 Cup Shredded Monterey Jack cheese
  • ½ Cup Sour cream
  • 3 Ounces Cream cheese softened
  • Cup Green onions finely chopped
  • 1 Teaspoon Dried basil
  • 1 Clove Garlic minced
  • ¼ Teaspoon Salt
  • ½ Pound Bacon cooked, sliced, and crumbled


  • Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400°F 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.


Serving: 2gCalories: 178kcalCarbohydrates: 10gProtein: 6gFat: 126gSaturated Fat: 6gCholesterol: 28mgSodium: 278mgFiber: 1gSugar: 1g