Categories: Sides
Ingredients
- 12 new potatoes, scrubbed clean
- 2 tbsp olive oil
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups grated Monterey Jack
- 1 tbsp minced chives
- 1 garlic clove, minced
- Salt and black pepper to taste
Directions
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Preheat oven to 375.
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Drizzle the potatoes with the olive oil and toss them to coat. Roast the potatoes for 20-25 minutes, or until they are tender and the skin is slightly crisp.
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Halve the potatoes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
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To the scooped-out potatoes, add the cream cheese, sour cream, Monterey Jack, chives, garlic, and salt and pepper to taste. Mash until the potato mixture is totally smooth. Give it a taste and add more salt if needed.
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Scoop the mixture into the potato shells. At this point, you can cover and refrigerate until dinnertime.
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Bake the potatoes for 20-25 minutes, or until golden brown on top.