- 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