12 "B" size red potatoes (about 2 inches in diameter), unpeeled
1/4 tsp ground black pepper
1 TBS olive or vegetable oil
4 oz chive and onion cream cheese spread
2 garlic cloves, pressed
3 TBS sour cream
1/2 tsp salt
Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives
Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half so that they can sit up straight. Carefully scoop out a small amount of pulp from each potato half using a corer.
In medium size bowl combine oil, garlic, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on medium size sheet pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.
In a small bowl, combine cream cheese spread and sour cream; whisk until smooth. Fill with cream cheese mixture evenly into hollowed potato halves. (If you want it to look pretty you can use a pastry bag and pipe in the cream cheese mixture.) Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.