Ingredients
-
1 1/2 lbs potatoes, small, red (new)
-
2 -3 tablespoons vegetable oil
-
1 cup monterey jack cheese, shredded
-
1/2 cup sour cream
-
3 ounces cream cheese, softened
-
1 teaspoon basil, dried
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1/2 lb bacon, cooked and crumbled
-
1 garlic clove, minced
-
1/3 cup green onion, minced
Instructions
- Pierce potatoes; rub skins with oil. Place in a baking pan and bake, uncovered, at 400 degrees for 50 minutes or until tender. Allow potatoes to cool to touch. In a mixing bowl, combine the Monterrey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper.
- Cut potatoes in half; carefully scooping out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff the potato shells and broil for 7-8 minutes or until heated through.