I stole these yummy bite size potatoes from ThePioneerWoman.com, I was looking at another recipe on her website when this one popped up. I love homemade twice baked potatoes (which I normally make with full size Idaho potatoes), but those can be a little too big sometimes. This version with the small new potatoes, can be a side dish or an appetizer. I love using the new potatoes for this recipe, they cook so much faster.
Did you know? New potatoes are simply young potatoes (any variety). They haven’t had time to convert their sugar fully into starch and consequently have a crisp, waxy texture and thin, underdeveloped wispy skins. New potatoes are small enough to cook whole and are excellent boiled or pan roasted.¹ (see more trivia in the Trivia tab)
Preheat oven to 375 F. Drizzle 12 new potatoes, scrubbed clean with 2 tbsp olive oil, toss to coat. (I place them on a foil lined cookie sheet.)
Roast 20 to 25 minutes until tender and skin slightly crisp. Halve the potatoes, use a spoon to remove inside, leaving a small margin. (I move the potatoes to a baking dish, the sides of the dish will prevent any potatoes from falling off. Trust me, I know from experience, when I first made this recipe I left the potatoes on the cookie sheet and almost lost half of them when I moved the cookie sheet off the counter to go in the oven.)
Place all the scooped out potato pieces in a bowl. I microwave the potatoes pieces that I scooped out using the baking potato button or on HIGH for 3 minutes. This cooks the inside pieces of the potato more, making them easier to mash. I tried the recipe without this part I had lots of clumps of almost raw potato pieces that wouldn’t mash smoothly.
I also mash the potatoes before adding in remaining ingredients, the original recipe doesn’t call for this step, but I wanted the potatoes to be as smooth as possible.
add 4 oz softened cream cheese, ½ cup sour cream, 1 ½ cups Monterey Jack, 1 tbsp minced chives, 1 minced clove garlic, salt and pepper.
Scoop mixture into the potato shells.
Bake potatoes for 20-25 minutes, or until golden brown on top.
Serve warm, serving size is 3 potato halves.
Twice-Baked New Potatoes
Bite-size home-made twice baked potatoes made with new potatoes. These smaller potatoes cook faster and can be served as an appetizer or a side dish. You can customize these with your choice of cheese or favorite mix-ins.
Ingredients
- 12 new potatoes, scrubbed clean
- 2 tbsp olive oil
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 ½ cups Monterey Jack Cheese
- 1 tbsp minced chives
- 1 garlic clove, finely minced
- Salt & Pepper
Instructions
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Preheat oven to 375 F.
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Drizzle potatoes with olive oil, toss to coat.
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Roast 20 to 25 minutes until tender and skin slightly crisp.
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Halve the potatoes, use a spoon to remove inside, leaving a small margin.
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In a bowl add scooped-out potatoes; add cream cheese, sour cream, Monterey Jack, chives, garlic, salt and pepper.
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Mash mixture until totally smooth. Taste, add more salt if needed.
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Scoop mixture into the potato shells. (Can cover and refrigerate until ready to cook if pre-prepping.)
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Bake potatoes for 20-25 minutes, or until golden brown on top.
Recipe Notes
Once I scoop out the potatoes out of the cooked halves, I microwave the potatoes pieces that I scooped out using the baking potato button or on HIGH for 3 minutes. This cooks the inside pieces of the potato more, making them easier to mash. I tried the recipe without this part I had lots of clumps of almost raw potato pieces that wouldn’t mash smoothly. I have made this recipe with a variety of cheeses, also I have added cooked bacon pieces as well. Different potato varieties can be used also, just look for smaller potatoes (when halving them they should be bite size if you can find them). If using larger potatoes, increase cooking time and definitely cook the scooped-out pieces in the microwave before filling the potato halves.