Contributed by Organic Valley Family of Farms
Rock the potato boat with caramelized shallots and Organic Valley Cheddar Cheese!
Prep Time: 1:20
Servings: 8
Ingredients:
4 large russet potatoes (scrubbed)
1 cup Organic Valley Raw Sharp Cheddar Cheese
1/2 cup Organic Valley Sour Cream
1/4 cup Organic Valley Whole Milk
1/4 teaspoon cayenne
3 Tablespoons Organic Valley Salted Butter
1 1/2 cups shallots (thinly sliced)
2 cloves fresh garlic (minced)
Italian parsley (for garnish)
Instructions:
Preheat oven to 400 degrees.
Scrub potatoes and pierce them several times with a fork. Rub lightly with olive oil and place potatoes directly on the oven rack. Bake until "fork tender," about 1 hour, depending upon size. Pull out of oven when done and set aside to cool slightly.
Cut off a thin and even slice from both short ends of each potato. Cut each potato crosswise in half (to form a small cup) and stand each half on its small flat end. With the help of a teaspoon and possibly a paring knife, scoop out the cooked potato pulp from each half, leaving 1/3" thick shell. The potato cup is born! Place cups in a 9x13 inch glass baking dish.
Place the potato pulp in a medium bowl. Add Raw Sharp Cheddar cheese, sour cream, milk, and cayenne pepper. Using a fork, potato masher or electric mixer, blend until almost smooth. Season to taste with sea salt and white pepper. Fill potato cups with cheese mixture.
Melt butter in a heavy skillet over medium heat. Add shallots and garlic, saute until deep brown (about 10-12 minutes). Top potatoes with caramelized shallot mixture.
Preheat oven to 350 F. Bake potato cups until heated through, about 20 minutes. Garnish with chopped Italian parsley and enjoy!
Note:
These tasty twice-baked potatoes can be prepared 1 day ahead. Simply cover and chill, then warm in the oven prior to service.
Nutrition Information:
204 Calories, 12g Fat (54.7% calories from fat), 10g Protein, 13g Carbohydrate, 1g Dietary Fiber, 43mg Cholesterol, 197mg Sodium.
*Vegetarian, *Gluten-Free
