Whipped Tomato and Basil Idaho® Potato Cups


  • 25 U.S. #1, 90 count Idaho potatoes
  • 9 cups instant Idaho potato granules
  • 4 cups tomato sauce
  • 6 tablespoons basil
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1-1/2 cups butter, cut into pieces
  • 4 cups lowfat milk
  • 2 teaspoons 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. Cut a flat spot off rounded bottom of each half to allow potato cups to stand upright.
  4. Remove cooked insides with a spoon or melon baller, leaving 1/8 inch of potato on outer walls
  5. Combine potato insides with remaining ingredients except tomatoes in mixer and ship until smooth.
  6. Fill pastry bags with potato mixture. Pipe into potato cups using star tip.
  7. 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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Yield: 50 Potato Cups (approximately 4 oz. each)

Rob Saia
St. Joseph Pvlcdica Center
Wichita, Kansas

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