What a festive, delicious way to present potatoes on Thanksgiving. If only 30 plus were not joining us, this would be my go-to. The creamy texture is enhanced with Havarti cheese, sour cream, milk and butter. The difference maker is the caramelized shallots. Game changer. The potatoes can be baked and stuffed 1 day ahead and warmed in the oven for 20 minutes.
Twice Baked Potatoes with Caramelized Shallots
Serves 8
Four 12 ounce russet potatoes, scrubbed
1 cup coarsely grated Havarti cheese
1/2 cup sour cream
1/4 cup whole milk
Pinch of cayenne pepper
3 tablespoons butter
1 1/4 cups thinly sliced shallots (about 8 ounces)
4 tablespoons chopped parsley
Preheat oven to 400 degrees. Prick potatoes with a fork and brush slightly with oil. Place the potatoes on the oven rack and bake until tender, about an hour. Remove from oven and cool slightly.
Cut a thin slice off both ends of each potato and discard. Cut each potato in half crosswise and stand in a baking dish. Scoop out the potato pulp in a large bowl and add cheese, sour cream, milk and cayenne. Season to taste with salt and pepper. Mash until well blended.
Mound the potato mixture back into shells.
Melt the butter in a heavy skillet over medium heat. Add the shallots over the potatoes. (May be made a day in advance.) Preheat the oven to 350 degrees. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
Adapted from: Kathy Harrison
