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Whipped Tomato and Basil Idaho® Potato Cups

Whipped Tomato and Basil Idaho® Potato Cups
  • Duration
  • Cook Time
  • Prep Time
  • 50 ServingsServings


  • 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



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.

Source: Idaho Potato Commission