Best 3 Twice Baked Potato Cups With Caramelized Shallots Recipes

Indulge in a delightful culinary adventure with our twice-baked potato cups, a symphony of flavors that will tantalize your taste buds. These crispy potato cups, brimming with a creamy, herb-infused filling, become an edible canvas for the caramelized shallots, caramelized to perfection, adding a sweet and savory dimension. The crispy bacon, crumbled and sprinkled atop, adds a smoky, salty touch that perfectly complements the richness of the potatoes. And to elevate the experience further, a sprinkle of chives brings a fresh, vibrant note, tying all the flavors together. Whether you're hosting a dinner party or seeking a comforting weeknight meal, these twice-baked potato cups will undoubtedly be a hit. Explore our collection of recipes, including variations with roasted red peppers and spinach, broccoli and cheese, or a classic sour cream and chive combination. Each recipe offers a unique twist on this beloved dish, ensuring you'll find your perfect match.

Let's cook with our recipes!

TWICE-BAKED POTATOES WITH CARAMELIZED SHALLOTS

Twice-Baked Potatoes With Caramelized Shallots image

These are really good. I always get complements. From Bon Appetit. ZWT West region (Idaho potatoes).

Provided by lazyme

Categories Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 russet potatoes, cleaned
vegetable oil
1 cup havarti cheese, coarsely grated
1/2 cup sour cream
1/4 cup whole milk
1/4 teaspoon cayenne
3 tablespoons butter
1 1/2 cups shallots, thinly sliced
1 tablespoon fresh parsley, chopped

Steps:

These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.
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.

Nutrition Facts : Calories 177.5, Fat 7.7, SaturatedFat 4.8, Cholesterol 18.5, Sodium 51.6, Carbohydrate 24.7, Fiber 2.4, Sugar 1.3, Protein 3.7

TWICE-BAKED SWEET POTATOES WITH CARAMELIZED SHALLOTS AND SAGE

Twice-Baked Sweet Potatoes with Caramelized Shallots and Sage image

We used sweet potatoes for our twice-baked potatoes and added browned shallots, sage and parmesan.

Provided by Sarah Caron

Categories Side Dish

Time 1h55m

Yield 4

Number Of Ingredients 6

Ingredients

2 sweet potatoes, scrubbed, pierced with fork
2 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped fresh sage
1 shallot, thinly sliced
2 tablespoons vegetable broth or stock
Salt and pepper

Steps:

Heat oven to 400°F. Line cookie sheet with foil; set aside.
Place sweet potatoes on oven rack. Bake 1 hour or until soft. Cool potatoes 20 to 30 minute before handling. Reduce oven temperature to 375°F.
Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add Parmesan and sage to potato flesh; stir to combine.
Heat 8-inch skillet over medium heat. Add shallot; cook 3 to 4 minutes, stirring occasionally, until shallot begins to brown. Add 1 tablespoon of the broth; stir vigorously. Cover; cook 2 minutes. Uncover; add remaining tablespoon broth. Cover; cook 2 minutes longer.
Add shallot to potato mixture; stir to combine. Season to taste with salt and pepper. Divide mixture evenly among potato skins.
Bake 20 minutes or until thoroughly heated. Serve immediately garnished with additional grated Parmesan cheese and sage leaves.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

BEST TWICE-BAKED POTATOES

Best Twice-Baked Potatoes image

Make and share this Best Twice-Baked Potatoes recipe from Food.com.

Provided by LorenLou

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium potatoes
1/2 cup sour cream (I use fat-free and no one knows the difference!)
1/4 cup milk
1/4 cup margarine
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, crisp and crumbled (or 1 c. real bacon bits)

Steps:

Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
Allow to cool a bit.
Slice about a 1" strip of the skin off the top of each potato.
Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
Mash the potato pulp along with the margarine.
Add milk, sour cream, cheese, salt and pepper; combining well.
Spoon the mixture back into the potato shells, piling high.
Top with the crumbled bacon or bacon bits.
Bake at 400 for 15 minutes.

Tips:

Choosing the right potatoes for twice-baked potatoes is essential. Look for large, firm potatoes with a thin skin, such as Russet or Idaho potatoes.
To ensure that the potato skins are crispy, make sure they are completely dry before baking. Pat them dry with paper towels before pricking them with a fork.
Use a fork to prick the potatoes all over before baking. This will help the potatoes cook evenly and prevent them from bursting.
Bake the potatoes until they are tender, but not too soft. The potatoes should be cooked through but still hold their shape.
Let the potatoes cool slightly before scooping out the flesh. This will make it easier to handle the potatoes and prevent them from breaking.
Be careful not to overmix the potato filling. Overmixing will make the filling dense and gluey.
For the caramelized shallots, use thinly sliced shallots and cook them over medium-low heat until they are golden brown and caramelized. Be patient, as this process can take some time.
If you don't have time to make the caramelized shallots, you can substitute them with sautéed onions or leeks.
To make the twice-baked potato cups more flavorful, add some grated cheese, chopped bacon, or crumbled sausage to the filling.
Once the potato cups are filled, bake them until they are heated through and the filling is bubbly.

Conclusion:

Twice-baked potato cups with caramelized shallots are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be customized to your liking. With a crispy potato shell, creamy potato filling, and flavorful caramelized shallots, these potato cups are sure to be a hit at your next gathering.