Twice-Baked Potato Cups with Caramelized Shallots

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


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

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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