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.
Ingredients
Makes 8 servings
Step 1
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. Cool potatoes slightly.
Step 2
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. 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.
Step 3
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.)
Step 4
Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
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Reviews (81)
Back to TopI have been making these potatoes since the recipe was first published (20+ years ago) in Bon Appetit. My family requests them for every special dinner, especially Christmas. I use smaller potatoes and make a dozen or more.
Peg Reinhart
Saint Augustine, FL
12/9/2022
I've been making versions of twice-baked potatoes for years, but this was great. I got fabulous reviews!!!!! and I agree, the shallots make these show stoppers
kathywillahan
Huntington Beachuntington
10/24/2016
I have been making these for years and they are wonderful. Be sure to use large baking potatoes and do not wrap them in foil (the skins get soft and collapse when getting the insides out). There is what looks like a twice-baked sweet potato pictured also on the plate. Where is the recipe for this?
Anonymous
Fairview Park, Ohio
12/30/2014
This is absolutely delicious as written and works for all kinds of cheese (I have used goat, blue, sharp cheddar, etc.). The shallots are wonderful but onions work as well. I have also added crumbled applewood smoked bacon. They freeze well. Decadent but the perfect fancy side dish on holidays.
exene10003
NYC
11/26/2014
Use any cheese you want (within reason) and sub as you like (within reason), my son asks for these all the time, and they are even good the next day. A little decadent, a little caloric, but sooooo good. The carmelized shallots are a brilliant touch.
bzeins
Sea Cliff
1/7/2014
这是我们第五次(!)圣诞节做这些和they still rock. Over the years we have made substitutions... we cut the havarti in half and add in some cheddar. Also add some melted butter into the filling as well as salt, pepper, and some paprika instead of the cayenne. Delicious!
Parafly9
ma
12/24/2012
This recipe is one I have made over and over. I prefer a sharper cheese, so the only change I made was using Gruyere instead of Havarti.
bhodges
Cincinnati, Ohio
1/22/2012
I thought these were good. I used the Havarti and thought it was a good balance, however seeing all the comments on others using cheddar instead has got me considering other cheeses. I think a nice smoked gouda could be amazing, but cheddar in my mind, isn't the best match with shallot.
dolphingrl
8/22/2011
Made this for Christmas dinner along side my rib roast. Instead of adding the cayenne pepper, I added a couple of heads of roasted garlic. It really enhanced the final potato flavor. Agreed about the shallots. the crispy bits really make the recipe, but don't over cook them when caramelizing as they continue to cook in the oven when baking the second time! I also used the left over potato for hash browns the next morning and they were awesome!
caroltee
Davie, FL
12/30/2010
I have prepared this recipe at least ten times, and it has always been a success. It is so easy to make in advance, leaving you more time with your guests.
xexo
Melbourne, FL
4/24/2010
Yum. Next time will try with cheddar and maybe bacon, but the shallots were fantastic.
Anonymous
Bronxville, NY
2/8/2010
I always make a recipe as stated and then make changes if necessary. I loved these, and I do understand what other reviewers said about making it with a sharper cheese. I think it depends on what else in on the menu. For the steamed lobsters, I could have used a little more oopmf. If I were making a roast with a flavorful rub and a sauce, I'd leave it alone. I agree with another reviewer - can't have enough of the shallots. Make more.
Anonymous
Los Angeles
1/11/2010
superb. Per other suggestions, used sharp white cheddar in place of the havarti. Also mixed in some finely chopped bacon.
Anonymous
Chicago, IL
12/28/2009
Made these last year for Christmas and they were way too spicy with the Cayenne pepper. This year, I am making them again, but I omitted the Cayenne. I also added a 1/2 cup of cheddar cheese; the Havarti is good but kind of bland. I also melted some butter directly in with the whipped potatoS... it's perfect now!
Parafly9
Uxbridge, MA
12/25/2009
Why would any one put cheddar cheese is this recipe and ruin it. It is a gourmet recipe and the havarti and shallots make it unique and special. Such a refreshing change from the boring twice baked potatoes with cheddar.
judidan
12/22/2009
