Mini Twice Baked Potatoes

1 1b. small red or white potatoes (whatever you can find)

1 c. grated cheddar cheese

4-5 oz. cream cheese at room temperature

2 Tbsp. fresh parsley or 1 Tbsp. dried (I used dried)

approximately 2-4 Tbsp. half and half, milk or cream to thin out mixture

salt and pepper to taste

Wash potatoes and slice in half. Place in steamer basket and steam until fork tender about 20-30 minutes. (I found this took closer to 30 minutes depending on how many potatoes you have.) Make sure the skins stay in tact.Once the potatoes are fork tender, set aside to cool slightly. (You can trim off a little of the bottom of each potato so they sit nicely on a tray.)

While potatoes are steaming, combine the cheddar, cream cheese, s/p, and parsley into mixing bowl and combine.

After the potatoes have slightly cooled, scoop out the inside of each potato w/a mellonballer or teaspoon. Place the scooped out part of the potato in the mixing bowl. Add the half and half to thin it out. Blend well. (I put the bowl in the microwave to warm the potatoes a bit more.)

Pipe the mixture into the potato shells and bake at 375 for about 10 minutes or until the tops are browning. Top with chives or any favorite potato topping!