Mini Twice Baked Potato

I love finger food. And I love carbs. Marry the two ideas and you've got a perfect treat!

Ingredients:

• 1 lb red potatoes
• 4 oz cream cheese
• 2 tbsp fresh minced parsley
• 2 tbsp 1/2 and 1/2
• Dash of salt, pepper and garlic powder

Directions:

• Clean potatoes, cut in half
• Steam in boiling water for 20 minutes
• Combine cream cheese and parsley in a bowl and mix well
• Let potatoes cool just a bit and use a melon baller to remove the insides (leave a firm shell though)
• Place scooped out mixture into cream cheese mix
• Add 1/2 and 1/2, salt, pepper and garlic powder
• Preheat over to 375
• Place shells on baking sheet and pipe in potato cheese mixture (I just used a plastic ziplock bag with the corner cut off. Easy!)
• Cook until browning on top.

MMmmmm these were so good right out of the oven! They were still tasty once they cooled, but better if you can enjoy them warm.

They were GONE by the end of the night though :)

Source: Good Things Catered