Twice-Baked New Potatoes
1 1/2 lb. small red potatoes
2 to 3 Tbsp. canola oil
1 cup(s) (4 oz.) shredded Monterey Jack cheese
1/2 cup(s) sour cream
3 oz. cream cheese, softened
2 Tbsp. chives
1 tsp. dried basil
1 garlic clove, minced
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 lb. sliced bacon, cooked and crumbled
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400°F for 50 minutes or until tender. Cool.
In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, chives, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells.
Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 8 minutes or until heated through.
Recipe found here: Twice-Baked New Potatoes