Twice-Baked Potato Cups

Name: Twice-Baked Potato Cups
Yield: 12 servings of 1 potato cup
Ingredients: 6 medium baking potatoes (about 8 oz./250 g each); 1/2 cup (2 oz./60 g) grated fresh Parmesan or cheddar cheese; 1/2 cup (125 mL) sour cream; 1/2 cup (125 mL) milk; 3 tbsp (45 mL) butter; 3 green onions with tops, chopped; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) ground black pepper; Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese

Fabulous, no-fuss dinners are possible with make-ahead sides like this. See our Cook's Tips on how to make these delicious potatoes up to two weeks before your dinner party.

Ingredients

6 medium baking potatoes (about 8 oz./250 g each)
1/2 cup (2 oz./60 g) grated fresh Parmesan or cheddar cheese
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) milk
3 tbsp (45 mL) butter
3 green onions with tops, chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground black pepper
Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese

Directions

Preheat oven to 400°F (205°C). Scrub potatoes and pierce serveral times; place in the microwave and cook for 6-8 minutes, or until fork tender. Cool for 10-15 minutes or until cool enough to handle.
Slice each potato crosswise in half. Carefully scoop out pulp from each potato half into Classic Batter Bowl, leaving a 1/4-inch-thick shell. Place potato cups in 12-Cup Muffin Pan
Mash potatoes with the sour cream, milk, and butter, and cheese until no lumps remain. Stir in the green onions, salt, and pepper; mix well.
Scoop the potato mixture into a piping bag or a large plastic bag with the corner snipped. Pipe the mixture into each of the potato cups. Bake for 25-30 minutes, or until heated through and golden brown. Top with additional toppings, if you’d like.

Yield:

12 servings of 1 potato cup

Nutrients per serving:

Calories 110, Total Fat 3 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 4 g, Sodium 140 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fat (1 carb)

Cook's Tips:

To make ahead up to 1 day in advance, assemble potato cups in muffin pan, cover and refrigerate. When ready to serve, remove pan from refrigerator. Preheat oven to 400°F. Bake, uncovered, as recipe directs.

To make ahead and freeze, place assembled potato cups in freezer container; freeze up to 2 weeks. When ready to serve, remove from freezer and thaw in refrigerator overnight. Preheat oven to 400°F. Place potato cups in muffin pan and bake as recipe directs.