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 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
- ⅓ Cup Green onions finely chopped
- 1 Teaspoon Dried basil
- 1 Clove Garlic minced
- ¼ Teaspoon Salt
- ½ Pound Bacon cooked, sliced, and crumbled
Instructions
- 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.
Nutrition
Serving: 2gCalories: 178kcalCarbohydrates: 10gProtein: 6gFat: 126gSaturated Fat: 6gCholesterol: 28mgSodium: 278mgFiber: 1gSugar: 1g