Twice-Baked Potato Cups with Caramelized Shallots

Twice-Baked Potato Cups with Caramelized Shallots
Photo by Noel Barnhurst


  • ½ cup sour cream
  • Vegetable oil
  • 1 tablespoon fresh Italian parsley
  • ¼ cup whole milk
  • 4 12-ounce russet potatoes
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons butter
  • + 2 more ingredients
    • 1 ½ cups shallots
    • 1 cup coarsely grated Havarti cheese

Preheat 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 eac...

View full recipe at Epicurious


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