These were yummy, easy and SO good. MMM....I wish I had some right now for lunch!!
- 9-10 medium to large new potatoes (I used some small russet potatoes that I had)
- 2 T olive oil
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 1/2 cups grated Monterrey Jack cheese
- 1 T chopped chives (I didn't use)
- 1 garlic clove pressed
- salt and pepper to taste
Directions: Preheat oven to 400 degrees. Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until potatoes are tender. Set aside for 15 minutes.
Place sour cream, cream cheese, Monterrey Jack cheese, chives, garlic, salt, and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out insides of potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning - be sure to salt it adequately. Spoon the mixture back into the potato shells.
Bake the potatoes in a 375 degree oven until warmed through.
Tomorrow: Buckeye Bars....peanut butter and chocolate....what could be better:)