Twice-Baked Potato Cups With Caramelized Shallots

Recipe Ingredients

4		Russet potatoes - (12 oz ea) - scrubbed
		Vegetable oil - as needed
1 cup	146g / 5.1oz	Coarsely-grated Havarti cheese - - (abt 4 oz)
1/2 cup	118ml	Sour cream
1/4 cup	59ml	Whole milk
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter
1 1/2 cups	355ml	Thinly-sliced shallots - (abt 8 oz)
1 tablespoon	15ml	Chopped fresh Italian parsley

Recipe Instructions

Preheat oven to 400 degrees. Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.

Cut off thin slice from both short ends of each potato and discard. 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. Place potato cups in 13- by 9- by 2-inch glass baking dish.

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.

Melt butter in heavy medium skillet over medium heat. Add shallots and saute until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350 degrees. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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