Mini Twice Baked Potatoes!
Have to give a major shout out to Katie on her Good Things Catered blog, she totally helped me impress. I made these for a bible study potluck and got major WOWs and then again when my MIL and FIL came over for dinner... I think these are a favorite with FIL. And don't worry, they are much easier to make then they look! A great tip and doing it ahead of time and wait to bake until the day you need them... they also aren't bad rewarmed in the oven!
Mini Twice Baked Potatoes
1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half
-Place steam insert over large stockpot and bring to a boil over medium heat.
-Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own.
-Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.
-Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely.
-Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell.
-Place scooped out potato into bowl with cheese mixture.
-Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible.
-Add half and half to smooth mixture and salt and pepper to taste.
-Preheat oven to 375 degrees and prepare baking sheet.
-Place potato sheels onto baking sheet.
-Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.
-Bake filled potatoes until heated through and just browning on top.