MINI TWICE BAKED POTATOES

MINI TWICE BAKED POTATOES image

Number Of Ingredients 6

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

Steps:

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.