I saw this recipe on her Food Network Show last weekend and thought I would give them a try – I love a good twice baked potato but they can take forever to prepare and I figured the smaller size would certainly eliminate that problem. You can make a batch of these in half the time and they were absolutely delicious. One of these days I’m going to try a Pioneer Woman recipe and be underwhelmed. But it hasn’t happened yet.
12 new potatoes (or small red potatoes)
2 tbsp. olive oil
4 oz. cream cheese
1/2 cup sour cream
1 1/2 cups Monterey Jack cheese (reserve 1/2 cup for final topping)
1 garlic clove minced (I forgot this in mine and it was still fantastic)
1 tbsp. chopped chives
freshly cracked pepper
On a foil lined baking sheet, spread the potatoes out and drizzle with olive oil – sprinkle with the kosher salt. Bake at 375 for 20-25 minutes until they are tender. Remove from oven and let cool.
Cut the potatoes in half and gently scoop out the center into a mixing bowl.
Add the rest of your ingredients except the pepper. Blend thoroughly. I used my kitchenaid mixer but I’m lazy. I had a nice smooth mixture when I was finished, which is the way I like it but if you prefer a chunkier texture just use a potato masher.
Top with a little more shredded cheese, drizzle some olive oil over the top and pop them back in the oven at 375 for another 15 minutes or until they are lightly brown on top.
I served mine with a glazed ham, my short cut collared greens (see sides) and sliced tomatoes. Yum!