Twice-Baked New Potatoes
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magazine (Dec '03-Laura says "darling" and "no garlic!"

  • 1 1/2 lb small red potatoes
  • 2 1/2 tbsp veg oil (2-3)
  • 1 c shredded Monterey Jack cheese (4 oz)
  • 1/2 c sour cream
  • 1 pack cream cheese (3 oz), softened
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp pepper (or up to 1/2 tsp)
  • 1/2 lb sliced bacon, cooked and crumbled
  • 1/3 c minced green onion (Laura says NO)
  • 1 garlic clove, minced (Laura says NO)

Pierce potatoes; rub skins w/oil. Place in baking pan. Bake, uncovered, at 400 for 50 min or til tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions (optional), basil, garlic (optional), S&P. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 min until heated through. (or bake 400 til heated thru)

Note: Try creaming potatoes first and then adding other stuff.



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