Raise your hand if you need another potato dish this Passover?
You too? I knew it wasn’t just me. I mean, there is such a ridiculous amount of potatoes floating around come Passover. And if your family is anything like mine, they’re groaning at the thought of more potatoes. My trick? Change things up a little. Roasted potatoes, baked potatoes, fried potatoes…they only get you so far. So if you’re in need of a new idea, I’ve got one for you.
But first, let me explain about Passover recipe testing and the measures of success. There’s a point, I promise.
Some of you might disagree, but overall I think we can pretty much agree that there’s a whole different bar for Passover food. What might constitute “good” during the year is probably considered “great” on Passover.
But as a recipe developer, that presents a total problem. Y’all are cooking for Passover *now* but I’ve been doing it for months already. And while that bar might be lower for Passover food, nobody cuts you slack for food your prepare during the year. Even if you tell them it’s for Passover.
So basically my point of this entire (very long) introduction is to tell you that my family totally has no mercy when it comes to critique of my recipes. And what can I say? This one was tested on them weeks ago, and it got rave reviews. Not rave Passover reviews, but all-year-round, fight-over-the-last-bit kind of rave reviews.
And that, my friends, is a successful Passover recipe. Or, as I just established, a successful year round recipe. There’s no reason this shouldn’t be on your dinner table tonight. Or any night.
If you don’t eat peels on Passover, scroll down for a no-peel option!
Two Tone Stuffed Potato Cups
Ingredients:
8 medium red potatoes
2 sweet potatoes
1 large onion, peeled and diced
2-3 Tablespoons olive oil
2 teaspoons salt
1 egg
1/4 teaspoon black pepper
Instructions:
Preheat oven to 400. Lightly grease a cookie sheet.
Cut the potatoes and sweet potatoes in half and place cut side down on greased cookie sheet.
Bake at 400 for 45 minutes. Remove from oven and set aside to cool for a couple of minutes.
While the potatoes are baking, sauté the diced onions in olive oil on a low flame.
Remove the peels from the sweet potatoes and place the insides in a bowl.
Cut the center of the red potatoes out to form a cup. Don’t cut all the way to the peel, or they won’t hold their shape nicely.
Place the potato centers that you cut out into the bowl with the sweet potatoes. Add the sautéed onions, egg, salt and pepper. Mash the mixture until smooth.
Spoon the mixture into the prepared potato cups. For a neater presentation, place it into a bag, cut a hole in the corner, and pipe it into the potato “cup.”
Place the potato cups on the tray. Return them to the oven and bake at 400 degrees for an additional 15 minutes. Serve hot.
Tip: if you don’t eat peels on Passover, pipe some of the mixture onto a slice of potato- (partially bake it per the directions above) or even straight onto a tray. Bake as directed above.
Enjoy!
Thanks for stopping by! I’ve got more fun passover stuff in store for you, so come back soon! And if you didn’t already, make sure to enter my DOUBLE giveaway of The No Potato Passover! -Miriam
