Mini Twiced Baked Potatoes!~

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

Ingredients:
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

Directions:
-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.