Best Twice Baked New Potatoes Recipes

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TWICE-BAKED NEW POTATOES



Twice-Baked New Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

12 new potatoes
2 tablespoons olive oil
1 1/2 cups grated Monterey Jack cheese
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon finely minced fresh chives
1 clove garlic, pressed
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
  • Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
  • To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
  • Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

TWICE-BAKED NEW POTATOES



Twice-Baked New Potatoes image

I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. - Susan Herbert, Aurora, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield about 2 dozen.

Number Of Ingredients 11

1-1/2 pound small red potatoes
2 to 3 tablespoons canola oil
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
3 ounces cream cheese, softened
1/3 cup finely chopped green onions
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large 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.

Nutrition Facts : Calories 178 calories, Fat 12g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 278mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

TWICE-BAKED NEW POTATOES



Twice-Baked New Potatoes image

This recipe was a runner-up in a TOH contest (submitted by a reader in Illinois). These potatoes could be served as an appetizer or with a main course. You can substitue low fat ingredients when possible.

Provided by DailyInspiration

Categories     < 15 Mins

Time 15m

Yield 2 dozen

Number Of Ingredients 11

1 1/2 lbs potatoes, small, red (new)
2 -3 tablespoons vegetable oil
1 cup monterey jack cheese, shredded
1/2 cup sour cream
3 ounces cream cheese, softened
1/3 cup green onion, minced
1 teaspoon basil, dried
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb bacon, cooked and crumbled

Steps:

  • Pierce potatoes; rub skins with oil. Place in a baking pan and bake, uncovered, at 400 degrees for 50 minutes or until tender. Allow potatoes to cool to touch. In a mixing bowl, combine the Monterrey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper.
  • Cut potatoes in half; carefully scooping out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff the potato shells and broil for 7-8 minutes or until heated through.

Nutrition Facts : Calories 1377.6, Fat 108.1, SaturatedFat 44.5, Cholesterol 204.2, Sodium 2035, Carbohydrate 65.9, Fiber 8, Sugar 6.7, Protein 38

TWICE BAKED NEW POTATOES



Twice Baked New Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds small red potatoes (new potatoes)
3 tablespoons vegetable oil
1 cup shredded Monterey jack cheese
1/2 cup sour cream
3 ounces cream cheese
1/3 cup minced green onions
1 teaspoon dried basil
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound bacon, cooked and crumbled
1 cup crushed garlic flavored pretzels
1/2 stick butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.
  • In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.
  • In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.
  • Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

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