Twice-Baked New Potatoes

• 1-1/2 pound small red potatoes
• 2 to 3 tablespoons canola oil
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 3 ounces cream cheese, softened
• 1/3 cup finely chopped green onions
• 1 teaspoon dried basil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/2 pound sliced bacon, cooked and crumbled

1. Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400u0b0 for 50 minutes or until tender. Cool.
2. 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.
3. Place on a
4. . Broil 4-6 in. from the heat for 7-8 minutes or until heated through.

red potatoes, canola oil, shredded monterey jack cheese, sour cream, cream cheese, green onions, basil, garlic, salt, pepper, bacon

Taken from www.tasteofhome.com/recipes/twice-baked-new-potatoes/ (may not work)