I LOVE twice baked potatoes and I watched the Pioneer Woman's show where she made these and they just looked SOOOOO yummy. So I made them for our Memorial Weekend Dinner and boy were they a hit!
These are a lot smaller than the typical ones, but they are absolutely delicious!
You will need:
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
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.
Source: Pioneer Woman