Name: Whipped Tomato and Basil Idaho® Potato Cups
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients: 25 U.S. #1 (90 count Idaho Potatoes); 9 cups Instant Idaho Potato granules; 4 cups Tomato sauce; 6 Tbsp Basil; 2 tsp Garlic powder; 2 tsp salt; 1-1/2 cups Butter (cut into pieces); 4 cups Lowfat milk; 2 tsp pepper; 13 cherry tomatoes (quartered)

Whipped Tomato and Basil Idaho® Potato Cups

Prep Time 10

Cook Time 1 25

Total Time 1 35

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Servings

Ingredients

25 U.S. #1 90 count Idaho Potatoes
9 cups Instant Idaho Potato granules
4 cups Tomato sauce
6 Tbsp Basil
2 tsp Garlic powder
2 tsp salt
1-1/2 cups Butter cut into pieces
4 cups Lowfat milk
2 tsp pepper
13 cherry tomatoes quartered

Instructions

Preparation

1 Pierce potatoes with a fork. Bake at 365° F for 1 hour or until internal temperature reaches 210° F. 2 Cool potatoes (under cool water, if desired) until warm to touch.3 Cut each potato in half cross-wise to make 2 cups.4 Cut a flat spot off rounded bottom of each half to allow potato cups to stand upright.5 Remove cooked insides with a spoon or melon baler, leaving 1/8 inch of potato on outer walls6 Combine potato insides with remaining ingredients except tomatoes in mixer and ship until smooth. 7 Fill pastry bags with potato mixture. Pipe into potato cups using star tip. 8 To serve, garnish each cup with a cherry tomato quarter and bake at 375°F for 20-25 minutes or until golden brown.
Source: Idaho Potato Commission