Thursday, September 30, 2010

Twice Baked Potato Cups

Tonight half of the family was out of town, so I cooked up dinner for Meaghy, my dad and Myself and Meaghy made the dessert. I did chicken and decided it was time to try out these Potato Cups from The Way The Cookie Crumbles. I made a few changes, but I loved how simple they were to throw together. The cayenne pepper gave it a really nice flavor without being overly spicy. Meaghy thought it was Old Bay when I was putting it all together, which made me think that Old Bay would be a really good taste to add too, so maybe next time! You can change the ingredients to suit your taste, and these would be great for a dinner party.

Twice Baked Potato Cups (adapted from The Way The Cookie Crumbles)
2 extra large russet potatoes, scrubbed
1 cup coarsely grated parmesan cheese + 1/4 cup
½ cup light sour cream
¼ teaspoon cayenne pepper
1/2 tablespoons butter
4 Green onions, chopped

1. Preheat oven to 400°F. Pierce potatoes in several places with fork, then place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.

2. 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 ⅓-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, onion, butter and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Place some extra cheese at the bottom of the cup, then mound mashed potato mixture in potato cups. Sprinkle a little more cheese on top. For any extra filling, place in a ramekin and sprinkles cheese on top, then bake.

3. Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes.

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