 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This recipe was a runner-up in a TOH contest (submitted by a reader in Illinois). These potatoes could be served as an appetizer or with a main course. You can substitue low fat ingredients when possible. 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 |
1/3 cup green onion, minced |
1 teaspoon basil, dried |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 lb bacon, cooked and crumbled |
Directions:
1. 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.
2. 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.
|
|