Twice Baked Red Potatoes
These mini Twice Baked Red Potatoes can be perfect as an appetizer or a fun side dish. Creamy and soft in the middle, they are sure to be a crowd pleaser!
Servings 12 potatoes
Calories 172kcal
Ingredients
- 6 large red potatoes not petite
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1-1/2 teaspoons garlic herb seasoning
- 1-1/2 teaspoons dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded monterey jack cheese
Instructions
- Wash and scrub potatoes. Poke holes in the potato with a fork. Place on a microwave safe plate or dish and microwave for 10 minutes, flipping halfway through until potatoes are tender. Let set to cool.
- Preheat oven to 350. Cut potatoes in half and scoop out the inside, leaving 1/4″ around the edge. Place shells on a baking sheet, cut side up. Place potato in a mixing bowl. Mash well with a fork.
- Add butter, sour cream, milk and seasoning to potato mixture and mix well. Spoon a dollop into each potato shell. Top with cheese.
- Bake for 25-30 minutes or until heated through. Broil for 1-2 minutes to brown cheese.
Nutrition
Calories: 172kcal