Whipped Tomato and Basil Idaho® Potato Cups

Name: Whipped Tomato and Basil Idaho® Potato Cups
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 50 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

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 22, 2010

95minDuration
85minCook Time
10minPrep Time
50 ServingsServings

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

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 walls

6 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.