Twice Baked Potato Cups with Caramelized Shallots!
I was searching for a twice baked potato recipe that was a bit more upscale that the usual cheddar,
bacon and scallions.
There's sooooo many recipes with those common ingredients and I just really wanted to do something different.
a nice creamy change to the usual cheddar.
I served these potatoes with steak and a veggie plate with homemade dill dip at a luncheon one day.
Yes, I served steak at a luncheon and it was awesome :)
I saw these flowers at the Amish bakery
that morning and grabbed them for a little centerpiece.
I think these are called Tuberose, maybe?
I love the light green and
Anyhoo, these are the fixins for these cutie, elegant twice baked potatoes...
I have no idea why I stuck the cream cheese in the fixins picture,
but it doesn't belong there. OOps!!
This recipe is from www.epicurious.com,
originally published from Bon Appetit , November 2002 issue.
Just click HERE to go directly to the recipe to print off!
Straight outta www.epicurious.com, from November 2002 Bon Appetit
- 4 12-ounce russet potatoes, scrubbed
- Vegetable oil
- 1 cup coarsely grated Havarti cheese (about 4 ounces)
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 teaspoon cayenne pepper
- 3 tablespoons butter
- 1 1/2 cups thinly sliced shallots (about 8 ounces)
- 1 tablespoon chopped fresh Italian parsley
PreparationPreheat oven to 400°F. 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 13x9x2-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 sauté 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°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
prick them with forks,
and bake until tender.
This will make the potato stand upright on the dinner plate.
It's like magic!
The band America (who is from England in fact) (wrap your head around THAT one) agrees you can do magic too!
I love America, very nostalgic 70s music.
Especially Ventura Highway.
| || |
And this song always reminds me of my younger sister, who is a blondie.
Okay, that's enough play time, now back to work!
This keeps the vessel structured for when all the fixins gets put back in.
Here's what they should look like all scooped out...
So now you have all the scooped potatoes in a bowl.
Add the sour cream, the creamy Havarti cheese,
milk and cayenne pepper.
and throw in some
salt and pepper.
Now we get to the good stuff....
stuff each of those potato cups!
How cute are these??
All they need is a bit of topping to them, but before that, bake these up for 20 minutes.
So let's work on that topping by caramelizing these shallots, shall we!
Sprinkle up the parsley and caramelized shallots on top of the potato cups after they've baked for 20 minutes.
These are festive twice baked potatoes.
The crunchy outside skin is delicious too!
Your family or guests will eat the whole thing up and several will go back for a second one if you have enough.
So I hope you try these potatoes
They are just as good warmed up the next day!
Again, to print off the recipe, just click HERE to go straight to the Epicurious recipe page.
Okay, so anyway remember at the beginning when I talked about these Tuberose?
Well, the "vase" the flowers are in
is actually a vintage bar glass.
I picked up this pair of beer glasses (beer? are they beer glasses?) at an antique shop somewhere along the way on a quick road trip to St. Louis.
I love the 70s colors!
I also like these tall whimsical glasses from the 70s
Each glass has "Cool It"
It's funny I have all these cool bar glasses when in fact, all I drink is wine or an occasional beer. This explains why I don't know the name of the following bar glasses, like what kind of drink is served in them. But I love them.
I'm a texture girl and I love me this textured printing.
Of course no bar is complete without a vintage shaker.
And by "bar",
I mean the place that holds the
and overall crap catch-all for the house.
I do like this collection of drink stirrers though,
many are vintage.
See the little whistles and harmonicas hanging off some of
You may want to think twice about letting your 3 1/2 year old grandson play with drink stirrers, mainly the ones with the working whistles.
You can thank me later.
I do love these glasses, what are they for? Brandy old fashions or something? Like I said, I'm clueless.
Again, I love the gold on them though.
whether it's water,
Our daughter and son-in-law found this at a second hand shop and bought if for Tim a few years ago.
we'll probably KEEP THEM!
it's getting late and Tim needs his beauty sleep...bahahahahaha! Yeah. More like A-N-G-I-E.
Have a wonderful week
we'll talk at ya soon!!!