Twice-Baked New Potatoes

  • 12 new potatoes
  • 2 tbsps olive oil
  • 1½ cups grated Monterey Jack cheese
  • 115g, softened
  • ½ cup sour cream
  • 1 tbsp finely minced fresh chives
  • 1 clove garlic, pressed
  • Salt and pepper
Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

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.

Rule the Kitchen with More Recipe Faves

Twice-Baked Potatoes
Twice-Baked Potatoes
Time
80
Serves
12
Difficulty
Med
Oven-Baked, Crushed Potatoes with Gorgonzola
Oven-Baked, Crushed Potatoes with Gorgonzola
Time
-
Serves
4
Difficulty
Easy
Baked Potatoes with Chive Sour Cream
Baked Potatoes with Chive Sour Cream
Time
75
Serves
4
Difficulty
Easy
Deen family fried baked potato
Deen family fried baked potato
Time
20
Serves
1
Difficulty
Easy