Ingredients
1-1/2 pound small red potatoes2 to 3 tablespoons canola oil1 cup shredded Monterey Jack cheese1/2 cup sour cream3 ounces cream cheese, softened1/3 cup finely chopped green onions1 teaspoon dried basil1 garlic clove, minced1/2 teaspoon salt1/4 to 1/2 teaspoon pepper1/2 pound sliced bacon, cooked and crumbled
Preparation
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.
