As soon as I saw these in my google reader I knew I wanted to try them, I love red potatoes and then to make a little mini twice baked potato it couldn’t be better.
There were wonderful, and perfect to make for the two of us, next time I will freeze a bunch as I keep thinking how good it would be to have one.
Fluffy New Potatoes (From: Pioneer Woman)
- 9 or 10 medium to large new potatoes
- 2 tablespoons olive oil
- ½ cup sour cream
- 4 ounces cream cheese, softened
- 1½ cups grated Monterey Jack cheese
- 1 tablespoon chopped chives
- 1 garlic clove, pressed
- Salt and pepper to taste
Preheat oven to 400.
Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.
Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Spoon the mixture back into the potato shells.
Bake the potatoes in a 375 degree oven for about 20 minutes or until heated through.
{ 7 comments… read them below or add one }
ooohhhh what a good use for smaller potatoes!
These look great!!
Mmm – potatoes and cheese are heaven!
I love twice-baked potatoes and those look great!
These look so cheesy and delicious!
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Sounds like a winner to me. Easy enough to do.