Name: Twice-Baked Potato Cups with Caramelized Shallots
Yield: Makes 8 servings
Ingredients: 4 12-ounce russet potatoes, scrubbed; Vegetable oil; 1 cup coarsely grated Havarti cheese (about 4 ounces); 1/2 cup sour cream; 1/4 cup whole milk; 1/4 teaspoon cayenne pepper; 3 tablespoons butter; 1 1/2 cups thinly sliced shallots (about 8 ounces); 1 tablespoon chopped fresh Italian parsley

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Twice-Baked Potato Cups with Caramelized ShallotsNoel Barnhurst

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.

Recipe notes

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