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Twice-Baked New Potatoes

5 | 3 Reviews
Total Time:Prep: 70 min. Broil: 10 min.

By Taste Of Home Editorial Team

Recipe by Susan Herbert

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. — Susan Herbert, Aurora, Illinois

TEST KITCHEN APPROVED

Twice-Baked New Potatoes

Contest Winner
5 | 3 Reviews Add your review
Yield:about 2 dozen
Prep:1 hour 10 min
Cook:10 min
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Ingredients

  • 1-1/2 pound small red potatoes
  • 2 to 3 tablespoons canola oil
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 3 ounces cream cheese, softened
  • 1/3 cup finely chopped green onions
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/2 pound sliced bacon, cooked and crumbled
Text Ingredients
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Directions

  1. Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool.
  2. 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.
  3. Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.

Nutrition Facts

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