Sunday, October 10, 2010

Twice-Baked New Potatoes

The original recipe for these potatoes calls for full-fat ingredients. They were delicious with the low fat substitutions. Serve as an appey or side dish, and the leftovers are great reheated in the microwave.
Twice Baked New Potatoes
Adapted from

1/2 pounds small red potatoes, 2 T vegetable oil, 1 cup shredded Monterey Jack cheese, 1/2 cup light sour cream, 1 (8 ounce) package fat free cream cheese (softened), 1/3 cup minced green onions, 1 teaspoon dried basil, 1 garlic clove (minced), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup real bacon bits

Pierce potatoes with fork; rub skins with oil. Bake in a baking dish, uncovered, at 400 degrees F for 50 minutes or until tender. Allow potatoes to cool for 10 -15 minutes or until you can easily touch them. In a large mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture. Using an electric mixer, mix on low speed for 1 to 2 minutes until thoroughly combined. Stuff potato shells. Top each potato with bacon bits. Broil for 7-8 minutes or until heated through.

*I served these with Katie's Cheeseburger Rollup.

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