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

1. Preheat oven to 375.

2. 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.

3. Halve the potatoes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

4. 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.

5. Scoop the mixture into the potato shells. At this point, you can cover and refrigerate until dinnertime.

6. Bake the potatoes for 20-25 minutes, or until golden brown on top.

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