Recipe: Twice-Baked New Potatoes

Twice-Baked New Potatoes

Twice-baked potatoes feel so fancy but are so good!

12 new potatoes

2 tbsp. olive oil

1 1/2 cups grated Monterey Jack cheese

4 oz. cream cheese, softened

1/2 cup sour cream

1 tsp. finely minced fresh chives

1 clove garlic, pressed

Salt and pepper

Preheat the oven to 375 degrees.  Drizzle the potatoes with olive oil and toss to coat.  Roast until the potatoes are tender and the skin is slightly crisp, 20-25 minutes.

Use a spoon to scoop out the insides leaving a little bit of pulp intact.

To the scooped-out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, salt, and pepper to taste.  Mash until the potatoes are creamy and smooth.  Taste and add salt if needed.

Scoop the mixture into the potato shells.  Bake until golden brown on top.

*I used smaller red potatoes for this recipe.  I did have to bake them longer to become tender.