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Twice-Baked Potato Cups Recipe

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This recipe for Twice-Baked Potato Cups is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium baking potatoes
vegetable oil
1/2 c. grated fresh Parmesan or cheddar cheese
1/2 c. sour cream
1/2 c. milk, heated
3 green onions with tops, chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese
Directions:
Directions:
Preheat oven to 400º. Scrub potatoes; brush lightly with oil. Pierce potatoes several times; place in oven and bake 1 hour, 10 minutes or until fork-tender. Remove from oven; cool 10 - 15 minutes or until cool enough to handle. Meanwhile, grate cheese; set aside. Slice each potato crosswise in half. Carefully scoop out pulp from each potato half, leaving 1/4-inch thick shell. Cut a thin slice off bottom of each potato cup; place potato cups in stoneware muffin pan. Mash potato pulp. Add sour cream; continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and black pepper; mix well. Fill cake decorator fitted with open star tip with potato mixture; set aside. Fill each potato cut with remaining potato mixture. Pipe reserved potato mixture over top of each potato. Bake 25- 30 minutes or until heated through and golden brown. Garnish as desired.
Number Of Servings:
Number Of Servings:
12

 

 

 

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