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PC Roasted Garlic & Red Pepper Potato Cups


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  • 12 "B" sized red potatoes unpeeled
  • 2 T olive oil
  • 2 garlic cloves plus 2 whole heads garlic, divided
  • 3/4 t salt
  • 1/2 t pepper, divided
  • 1/2 c jarred roasted red peppers drained and patted dry
  • 2-3 green onions, divided
  • 4 oz cream cheese softened


Servings 24


Step 1

Preheat oven to 425 degrees. Cut potatoes in half. Cut a thin slice off bottom of each potato. Carefully scoop out a small amount of pulp from each potato, discard pulp. Combine 1T of the oil, 2 of the garlic cloves minced, 1/2t salt, and 1/4t pepper. Add potatoes; toss to coat. Place potatoes hollowed side down on sheet pan. Bake 26-30 minutes or until deep golden brown and tender. Let cool slightly. Slice about 1/4 inch off the pointed top of garlic heads to expose cloves. Place garlic in small bowl; drizzle with the remaining oil. Microwave, covered on high for 3 minutes. Set aside to cool. Finely chop red peppers. Thinly slice onions; set aside tops for garnish. Gently squeeze garlic into mixing bowl, discard the skins; add cream cheese and mix well. Add peppers, remaining onions, salt, and pepper, whisk until combined. Pipe into potato wells and garnish with reserved onions.

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