Can't say enough about these adorable little buggers. Creamy on the inside and crispy on the outside. Bite sized and incredibly delicious. Serve with steak as a side dish or can also be an easy to prepare appetizer. Maybe try a bacon version next time.
Boil Yukon Gold potatoes. However many you like. Boil until fork tender. Cut in half. Scoop out one side to stuff. Collect insides in a bowl with cut off tops. Add a tablespoon or so of cream cheese and fresh garlic (butter is optional but recommended). Mash. Mix in green onion and cheddar, salt and pepper to taste. Fill potatoes. Top with more cheese. Bake at 350 for 20-30 minutes or until desired crispiness.