Twice Baked Potatoes
Baked Potato Cup Recipe
source: recipe and
photograph created by www.finedinings.com
serves 2
1 large baking potato
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 potato, prick with a
sharp knife, brush with oil and bake at 425° for 1 hour or until tender. Remove from oven; cut a thin slice from both ends
of potato to sit square.
Cut potato in half crosswise, scoop out pulp making
cups; mix potato with cheddar cheese, sour cream, butter, heavy cream, salt and pepper;
mash 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 and bake again
at 425° for 15 minutes and serve.
Garnish with thyme or parsley and serve with a meat
course.
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