Twice-Baked Potato Cups

By gpark

Ingredients

• 6 medium baking potatoes ( 8 oz ea)
• vegetable oil
• 1/2 cup (2 oz) grated cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk, heated
• 3 green onions with tops, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• optional garnishes: sliced green onion tops, bacon, shredded cheese

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400 degrees. Scrub potatoes; brush lightly with oil using pastry brush. Pierce potatoes several times; place in deep dish baker. Bake 1 hour, 10 mintutes or until fork-tender. Remove from baker to cooling rack; cool 10 - 15 minures or until cool enough to handle.
2. Slice each potatoe crosswise in half. Carefully scoop out pulp from each potatoe half in classic bowl, leaving 1/4 inch thick shell. Cut a thin slice off bottom of each potato cup; place in stoneware muffin pan.
3. Mash potato pulp. Add sour cream; continut mashing until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and pepper; mix well.
4. Fill easy accent with open star tip with potatoe mixture; set aside. Using large scoop, fill each potato cup with remaining potato mixture. Pipe reserved potatoe mixture over top of each potatoe. Bake 25-30 minutes or until heated through and golden brown. Garnish as desired. 110 Calories