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TWICE-BAKED NEW POTATOES Recipe

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This recipe for TWICE-BAKED NEW POTATOES, by , is from The Petryszak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Yurco

Category:
Category:

Ingredients:  
Ingredients:  
12 New Potatoes
2 Tbls Olive Oil
1 1/2 Cups Grated Monterey Jack Cheese
4 ounces cream cheese, softened
1/2 C Sour Cream
1 Tbl finely minced fresh Chives
1 Clove garlic, Pressed
Salt & Pepper

Directions:
Directions:
Drizzle the potatoes with the Olive Oil and toss to coat. Roast until the potatoes are tender and skin is slightly crisp.
20-25 minutes at 375 degrees.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste.
Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
The new red potatoes are not large so you usually end up with 6-8

 

 

 

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