Ingredients Jump to Instructions ↓

  1. 1-1/2 pound small red potatoes

  2. 2 to 3 tablespoons canola oil

  3. 1 cup (4 ounces) shredded Monterey Jack cheese

  4. 1/2 cup BREAKSTONE'S® Sour Cream

  5. 1 package (3 ounces) cream cheese, softened

  6. 1/3 cup finely chopped green onions

  7. 1 teaspoon dried basil

  8. 1 garlic clove, minced

  9. 1/2 teaspoon salt

  10. 1/4 to 1/2 teaspoon pepper

  11. 1/2 pound sliced bacon, cooked and crumbled

Instructions Jump to Ingredients ↑

  1. Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Let stand until cool to the touch. In a bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, 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 4-6 in. from the heat for 7-8 minutes or until heated through. Yield: about 2 dozen.


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