Imagine sinking your fork into a perfectly crispy potato cup, oozing with melted cheese and topped with sweet, golden caramelized shallots. These Twice Baked Potato Cups are not just a side dish – they're a culinary experience that transforms the humble potato into a gourmet masterpiece. Whether you're looking to impress dinner guests or treat yourself to a decadent comfort food, this recipe promises to elevate your cooking game and tantalize your taste buds like never before.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 medium potatoes
- 2 shallots, thinly sliced
- 1 cup shredded cheese
- 1/2 cup sour cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash potatoes thoroughly and pat dry with paper towels.
- Pierce potatoes multiple times with a fork and place directly on the middle oven rack. Bake for 45-50 minutes until potatoes are tender and can be easily pierced with a knife.
- While potatoes are baking, caramelize shallots. Heat butter in a skillet over medium-low heat. Add thinly sliced shallots and cook slowly, stirring occasionally, until they turn golden brown and sweet, approximately 15-20 minutes.
- Remove potatoes from oven and let cool for 10 minutes. Carefully slice off the top third of each potato, creating a potato "cup".
- Scoop out the inner potato flesh, leaving a thin layer against the skin to maintain structural integrity. Place potato flesh in a mixing bowl.
- Mash potato flesh with sour cream, half the shredded cheese, salt, and pepper until smooth and creamy.
- Fold in most of the caramelized shallots, reserving some for garnish.
- Spoon the mashed potato mixture back into the potato skins, creating generous, slightly mounded cups.
- Top each potato cup with remaining cheese and return to the oven. Bake for an additional 15-20 minutes until cheese is melted and edges are crispy.
- Garnish with remaining caramelized shallots before serving. Serve hot as a side dish or light main course.
Tips
- Choose the right potatoes: Medium-sized potatoes with uniform shape work best for creating consistent potato cups.
- Don't rush the caramelization: Low and slow is the key to developing deep, sweet flavors in the shallots. Patience pays off!
- Keep the potato skin intact: When scooping out the flesh, leave a thin layer to maintain the structural integrity of your potato cup.
- Room temperature ingredients: Allow sour cream and butter to come to room temperature for smoother mixing.
- For extra crispiness, brush the potato skins with a little olive oil before the final bake.
- Make ahead tip: You can prepare the potato cups in advance and refrigerate. Just add an extra 5-10 minutes to the baking time when ready to serve.
- Experiment with cheese varieties: While the recipe calls for shredded cheese, try different types like sharp cheddar, gruyère, or a blend for unique flavor profiles.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
