2 pounds small red potatoes
1 cup sour cream
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage
2 tablespoons finely chopped chives
1 package 8 oz cream cheese, softened
1/2 cup cooked bacon pieces
2 teaspoons roasted garlic
1/2 cup Monterey Jack & cheddar blend
1/4 cup shredded Parmesan cheese
Salt & Pepper to taste
Preheat oven to 400 degrees.
Boil scrubbed new potatoes in large pot for approximately 8 minutes or until tender. Drain and let cool. Cut potatoes in half and then slice a bit of each end so potato can stand upright. Carefully scoop out the center of each potato and save. Combine all ingredients in a bowl (reserving just enough herbs and parmesan for garnish) and mash until blended. Place potatoes open end up on a cookie sheet and season with salt and pepper. Fill each cavity with potato stuffing. Place in oven and bake until golden. Garnish with shredded parmesan cheese and fresh herbs.
Presented by: Buffalo Mountain Grille