Twice Baked Potatoes


scoop out making a potato cup then fill with cheese, cream and other ingredients

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Twice Baked Potatoes, Baked Potato Cup Recipe

see more of my easy and unique
side dish recipes 
 
for dinner parties

with photographs

Have you tried a
Yam Side Dish




Twice Baked Potatoes
source:  recipe presentation and photograph created by www.finedinings.com



cut potatoes crosswise...    re-fill and bake again 


serves 2

1 large baking potatoes for 2 servings
1/4 cup cheddar cheese, finely grated
1/4 cup sour cream
1 tablespoon butter, softened
2 tablespoons heavy cream
Salt and pepper, to taste

Scrub potatoe, prick with
a sharp knife, brush with oil and bake at 425° for 1 hour or until tender. Remove from oven; cut a very thin slice from both end of potato so they will sit square on a plate; cut in half crosswise, scoop out pulp into a small bowl leaving a 1/4-inch shell to make a cup.  Mix the pulp with cheddar cheese, sour cream, butter, heavy cream, salt and pepper.  Mash ingredients until almost smooth. Fill potato cups using a spoon or pastry bag fitted with a star tip.  

Place potatoes upright on a baking sheet, brush skins with oil again and bake twice at 425° for 15 minutes and serve.

Garnish with thyme or parsley and serve with a meat course

 

for another delicious recipe like this one try 

 
Smoked Bacon Cheddar Twice-Baked Potato 









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Recipe and Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com