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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I've used these rich potatoes as both an appetizer and 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 Ingredients:
1-1/2 pound small red potatoes |
2 to 3 tablespoons canola oil |
1 cup (4 ounces) shredded monterey jack cheese |
1/2 cup sour cream |
1 package (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 |
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. Yield: about 2 dozen.
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