Take a look~
1-1/2 pound small red potatoes
2 to 3 tablespoons vegetable oil
4 ounces shredded Monterey Jack cheese
1/2 cup sour cream
3 ounces cream cheese, softened
1/3 cup minced green onions
1 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Pierce potatoes; rub skins with oil. Place in a baking pan.
Bake, uncovered, at 400° for 50 minutes or until tender. Allow to cool to the touch.
In a bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thing shell. Add pulp to the cheese mixture and mash; stir in bacon.
Stuff potato shells. Broil for 7-8 minutes; watch carefully. Allow to cool for about 5 minutes before serving.
