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Salads - Soups - Sidedishes
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None
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24 potatoes
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Ingredients |
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1 1/2 pounds small red potatoes
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2-3 tablespoons vegetable oil
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1 cup shredded Monterey Jack cheese
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1/2 cup sour cream
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1 package cream cheese, softened
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1/3 cup minced green onions
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1 teaspoon dried basil
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 to 1/2 teaspoon pepper
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1/2 pound sliced bacon, cooked and crumbled
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Instructions |
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Pierce potatoes; rub skins with oil. Place in a
baking pan. Bake, uncovered, at 400 for 50 minutes
or until tender. Allow to cool to the touch.
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In a mixing bowl, combine cheese, onions basil,
garlic, salt, and pepper.
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Cut potatoes in half carefully scoop out pulp,
leaving a thing shell. Add pulp to the cheese
mixture and mash; stir in bacon. Stuff potato
shells.
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Broil for 7-8 minutes or until heated through.
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Originally Submitted
2/4/2011
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You can add this Twice-Baked Potatoes recipe to your own private DesktopCookbook.
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