Twice Baked Potatoes

Double Baked Potato Cups Recipe





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Cut potato in half crosswise for a different presentation, scoop out pulp from each halved potato into a bowl leaving a 1/4-inch shell making a cup, re-fill with tasty ingredients and bake again




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Twice Baked Potato

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these twice baked potato cups are perfect for my style of fine dining gourmet dinner parties, they go very well on a dinner plate to be included in a menu with a main entree
and are simple to make for dinner parties



Twice Baked Potatoes
Potato Cups
source:  recipe presentation and photograph created by Peggy Bucholz www.finedinings.com




Recipe Type: potato, twice bake, cream, cheese, side dish, main entree

Prep Time: 10 min
Cook Time: 1 hr 15 min
Total Time: 1 hr 25 min
Yield: 2 servings

Ingredients:

1 large baking potato
   olive oil
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

Instruction:

Preheat oven to 425 degrees F.

Scrub potato clean, prick several times with a sharp knife, brush with olive oil and bake 1 hour or until tender. Can be done in advance.

Remove from oven, cut a thin slice from bottom of both ends to sit square on a plate. Cut potato in half crosswise, scoop out pulp from each halved potato into a bowl leaving a 1/4-inch shell making a cup.

Add to the bowl, grated cheddar cheese, sour cream, butter, heavy cream, salt and pepper. Mash mixture until almost smooth. Using a spoon or pastry bag fitted with a star tip fill the two potato cups. Put them upright on a baking sheet, brush skins with olive oil, place in oven. Bake an additional 15 minutes. Garnish with thyme or parsley and serve with a meat course.



Wine recommendation: Merlot; Cabernet Sauvignon





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