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.