Fluffy New Potatoes

Recipe

9 whole (to 10) Medium To Large New Potatoes
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2 Tablespoons Olive Oil
1/2 cup Sour Cream
4 ounces, weight Cream Cheese, softened (I used the whole Block of cream cheese, the more the better)
1-1/2 cup Grated Monterey Jack Cheese
1 Tablespoon Chopped Chives
1 clove Garlic, Pressed
Salt And Pepper, to taste
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Preheat over to 400 degrees.

Rinse and dry the potatoes then place them on a baking sheet. Drizzle the olive oil over the potatoes
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and massage to coat.
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(I also sprinkled Garlic Salt on the skins as well)

Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.

Place the sour cream,
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cream cheese,
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Monterey Jack,
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chives,
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garlic,
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salt and pepper in a mixing bowl.
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Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes,
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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
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until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately.
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Spoon the mixture back into the potato shells.
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At this point, you can flash freeze the potatoes if you want: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so. Then simply throw them into a couple of large Ziploc bags, seal them tightly, and freeze them until you need them.

When you’re ready, bake the potatoes in a 375 degree oven until thoroughly warmed through.

The potatoes will soften, “melt”, and fill the potato shells as they bake. Yum.
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