Twice-Baked Potato Cups with Caramelized Shallots

Name: Twice-Baked Potato Cups with Caramelized Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter; 0 teaspoons cayenne pepper; 113 grams cup coarsely grated Havarti cheese (about; 1 Tbsp chopped fresh Italian parsley; 1 kilograms russet potatoes, scrubbed; 227 grams 1/2 cups thinly sliced shallots (about; 118 milliliters sour cream; 8 servings Vegetable oil; 59 milliliters whole milk

Twice-Baked Potato Cups with Caramelized Shallots might be a good recipe to expand your side dish recipe box. This gluten free recipe serves 8. One portion of this dish contains approximately 8g of protein, 25g of fat, and a total of 394 calories. A mixture of vegetable oil, russet potatoes, cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 400°F. Pierce potatoes in several places with fork, then brush lightly with oil.

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Potato

Cooking Oil

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Oven

Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.

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Potato

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Oven

Cut off thin slice from both short ends of each potato and discard.

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Potato

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.

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Potato

Place potato cups in 13x9x2-inch glass baking dish.

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Potato

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Glass Baking Pan

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.

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Salt And Pepper