recipe: twice-baked new potatoes

i've made these taters from allrecipes.com a few times and they've always been solid... they were kinda a no-brainer for super bowl. i prefer using the red potatoes so they are a little more bite-sized... the russets are way too much of a tater commitment. 

ingredients list:
- 1 & 1/2 lbs small red potatoes
- 2 tbsp vegetable oil
- 1 cup shredded monte jack cheese (plus more for sprinkling)
- 1/2 cup sour cream
- 3 oz sour cream, softened (about 1/3 a package)
- 1/3 cup minced green onions
- 1 tsp dried basil
- 1 clove garlic, minced
- 1/2 tsp salt (plus more for sprinkling)
- 1/4 tsp pepper
- 1/2 lb bacon, cooked & crumbled
- paprika

to make: pierce potatoes, then rub skins with oil. bake uncovered at 400 degrees for 50 minutes or until tender. allow to cool to the touch. meanwhile, in a medium bowl combine monte jack cheese, sour cream, cream cheese, onions, basil, garlic, salt, and pepper. cut potatoes in half, then carefully scoop out insides, leaving a thin shell. add the potato insides to the cheese mixture and mash together, then stir in bacon. sprinkle potato shells with salt, then stuff with potato mixture. sprinkle with additional cheese, pepper, and paprika. broil for 7-8 minutes or until heated through. (instead of broiling, you can refrigerate these overnight and bake at 350 degrees for about 20 minutes).
***
verdict: yummy. love these. perfect balance of junk food in a potato... nothing not to love. they are not the thin-sliced crispy skins if that's what you're craving, but they are cheesy creamy tasty taters. also good dipped in white bbq sauce. nom. 7*******.