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.
