I like trying different ways of twice-baked potatoes and these 2 recipes were a big hit here.
In the first recipe, there is caramelized shallots of top. Maybe I caramelized them a bit too much but anyway they were so yummy. I had leftover in the pan. But 2 minutes later, they were none left. I ate them all LOL
Twice-Baked Potatoes with Caramelized Shallots
- 4 russet potatoes, cleaned
- vegetable oil
- 1 cup havarti cheese, coarsely grated (I used part-skim cheddar)
- 1/2 cup sour cream (I used fat-free sour cream)
- 1/4 cup whole milk
- 1/4 teaspoon cayenne
- 3 tablespoons butter
- 1 1/2 cups shallots, thinly sliced
- 1 tablespoon fresh parsley, chopped (I used fresh chives)
- These small potato cups (each one is half a russet potato) are a great choice if you’re short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.
- 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. (I always bake my potatoes in the microwave about 12 minutes for 2 potatoes and I flip them at mid-cooking). Cool potatoes slightly.
- 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. (I didn’t cut the potato in half. I cut only a thin slice on one side and emptied the potato) Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-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, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
- Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
These small potatoes or Potato Boats as I said to my son, were a really big hit. The word Boats made a huge difference for him. I liked to eat a potato boat. And the carrots in them are a big plus to the potatoes.
Creamy Carrot Potato Boats
- 4 small baking potatoes
- 1 cup cooked sliced carrot
- 4 ounces reduced calorie cream cheese
- 1-2 tablespoon skim milk
- 1/8 teaspoon salt (I omitted it)
- 1/8 teaspoon pepper
- 2 tablespoons chopped green onions
- Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly. (Microwave 12 minutes for 2 potatoes flipping them at mid-cooking)
- Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
- In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
- Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.