REC Twice-Baked Potato Cups
This is a fun twist on twice-baked potatoes.
From Bon Appétit, November 2002
(makes 8 serving)
Four 12-ounce russet potatoes, scrubbed (I peel them too)
vegetable oil
1 cup (4 oz) coarsely grated Havarti cheese
1/2 cup sour cream
1/4 cup whole milk
1/4 teaspoon cayenne pepper
3 tablespoons butter
1 1/2 cups thinly sliced shallots, about 8 ounces
1 tablespoon chopped fresh Italian parsley for garnish, optional
Preheat oven to 400°F.
Pierce potatoes in several places with fork, then brush lightly with oil. Bake about 55 minutes or until tender when pierced with fork; set aside.
Cut each potato in half cross-wise and then cut a thin slice from each end; discard. Using a teaspoon, scoop out the cooked potato pulp from each half, leaving about 1/3 inch thick shell. Place potato cups in 13 inch x 9inch x 2 inch glass baking dish and set aside.
Place potato pulp in medium bowl and add cheese, sour cream, milk, and cayenne pepper. Using a potato masher or fork, mash until well blended - season to taste with salt and pepper. Place mashed potato mixture back into potato cups.
Melt butter in heavy medium skillet over medium heat hen add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots.
Preheat oven to 350°F and place baking pan with potatoes in oven until heated through, about 20 minutes. Sprinkle with parsley if desired, and serve.
