9 whole (to 10) Medium To Large New Potatoes
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
Preheat over to 400 degrees.
Rinse and dry the potatoes then place them on a baking sheet. Drizzle the olive oil over the potatoes
and massage to coat.
(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,
salt and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes,
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
until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately.
Spoon the mixture back into the potato shells.
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.