Twice-Baked New Potatoes

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.

• Ready In: 15 mins
• Yields: 2 dozen

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.