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Whipped Tomato and Basil Idaho® Potato Cups
Recipe courtesy of Rob Saia, RD., Cafeteria/Catering Coordinator, St. Joseph Pvlcdica Center, Wichita, Kansas
Yield: 50 Potato Cups (approximately 4 oz. each)
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
Directions
- Pierce potatoes with a fork. Bake at 365° F for 1 hour or until internal temperature reaches 210° F.
- Cool potatoes (under cool water, if desired) until warm to touch.
- Cut each potato in half cross-wise to make 2 cups. Cut a flat spot off rounded bottom of each half to allow potato cups to stand upright.
- Remove cooked insides with a spoon or melon baler, leaving 1/8 inch of potato on outer walls
- Combine potato insides with remaining ingredients except tomatoes in mixer and ship until smooth.
- Fill pastry bags with potato mixture. Pipe into potato cups using star tip.
- To serve, garnish each cup with a cherry tomato quarter and bake at 375°F for 20-25 minutes or until golden brown.
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