Twice-Baked New Potatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 8 servings
Save Recipe

Ingredients

12 new potatoes

2 tablespoons olive oil

1 1/2 cups grated Monterey Jack cheese

4 ounces cream cheese, softened

1/2 cup sour cream

1 tablespoon finely minced fresh chives

1 clove garlic, pressed

Salt and pepper

Directions

  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact. 
  4. 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. 
  5. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Twice-Baked Potatoes

Twice-Baked Potatoes

Twice Baked Potatoes

Twice Baked Potato Casserole