- 1 1/2 pounds small red potatoes
- 2 tablespoons vegetable oil
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 (3 ounce) package cream cheese, softened
- 1/3 cup minced green onions
- 1 teaspoon dried basil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound sliced bacon, cooked and crumbled
- Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees F for 50 minutes or until tender. Allow to cool to the touch. In a mixing 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 or until heated through.