TWICE-BAKED POTATO CUPS WITH CARAMELIZED SHALLOTS
Categories Milk/Cream Cheese Onion Potato Side Bake Thanksgiving Fall Sour Cream Shallot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.
- Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
- Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
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Tim Mariku
[email protected]I would not recommend this recipe to anyone.
Hasan Arda Can
[email protected]This recipe was a waste of time.
Ali Peace
[email protected]I wish I had read the reviews before I made this recipe.
Sarah Ratcliff
[email protected]I don't think I'll be making this recipe again.
Owobi AdaiGabriel
[email protected]This recipe was too complicated for me.
Mathew Marcotte
[email protected]I didn't like the texture of the potatoes.
Sam Cooper
[email protected]These were way too salty for me.
Jaiyeola Akorede
[email protected]I would not recommend this recipe.
Ieisha Marshall
[email protected]I followed the recipe exactly and they turned out dry.
Safiullah Dahri
[email protected]These were a little bland for my taste.
Md Halem
[email protected]I can't wait to try this recipe again with different toppings.
Tirusew Admasu
[email protected]I served these with a side salad and they were a perfect meal.
Moh Duulaaye
[email protected]These were a little bit time-consuming to make, but they were worth it.
Ramon Perez
[email protected]I'm not a huge fan of shallots, but I loved them in this recipe.
Kafka
[email protected]I used a different type of cheese than the recipe called for and they were still delicious.
Joseph Mwape
[email protected]These were so easy to make and they turned out perfect.
Zero J
[email protected]I loved the crispy potato shells and the creamy filling.
Tonmoy Karmoker
[email protected]This recipe is a keeper! I will definitely be making these again.
Muwanguzi Vicky
[email protected]I made these for dinner last night and they were delicious! The potatoes were fluffy and the filling was flavorful.
Habib Marcelo
[email protected]These twice-baked potato cups were a hit at my party! Everyone loved the caramelized shallots and the cheesy potato filling.