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« Strawberry Limeade Slushies
18 (Delicious!) Things To Do With Potatoes This Passover »

Two Tone Stuffed Potato Cups

March 19, 2013 by overtimecook 16 Comments

two tone potato cups 2

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 potato cups 1

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!

two tone potato cups 3

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

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Filed Under: Appetizers, Healthy, Holiday, Passover, Sides, Vegetarian Tagged With: food, gluten free, onion, Passover, Potato, recipe, roasted potatoes, Side dishes, sweet potato, vegetarian


Comments

  1. Sarah Massry says

    March 19, 2013 at 8:56 pm

    Wow! What an awesome looking recipe!

    Reply
  2. Yonason Doeidowitz says

    March 19, 2013 at 9:14 pm

    OMG!!!! This is so AUSOME!!! I can’t to try it looks fabulous.

    Reply
  3. Tali Simon says

    March 20, 2013 at 3:32 am

    What a wonderful idea! Of course, my version would include some dairy products.

    Reply
  4. Marie @ Little Kitchie says

    March 20, 2013 at 6:47 am

    These are so cute and SUCH a great idea!

    Reply
  5. Paula Kelly-Bourque (@VanillaBeanBake) says

    March 20, 2013 at 7:54 am

    These look lovely and such a great idea to combine red with sweet potatoes.

    Reply
  6. Hindyindy says

    March 20, 2013 at 10:35 am

    Looks delicious!

    Reply
  7. sylviadewy says

    April 10, 2013 at 1:23 am

    This looks great.. Thanks for Sharing 🙂

    Reply
  8. Deeni says

    May 6, 2013 at 7:12 pm

    Looks amazing-do you think there is any way to prepare these a day in advance? Or they have to be served immediately?

    Reply
    • overtimecook says

      May 6, 2013 at 9:48 pm

      You should be okay making them a bit in advance, just reheat before serving.

      Reply
      • Miriam says

        November 13, 2017 at 3:38 am

        If baking a day in advane, should they be refrigerated before re-heating in the blech?

        Reply
  9. Ahuva says

    June 6, 2013 at 6:22 pm

    these were delicious! so original!

    Reply
  10. sharon says

    April 6, 2014 at 12:03 am

    Is there a way to serve this on shabbos day, or it has to be served immediately after cooked?

    Reply
    • overtimecook says

      April 6, 2014 at 11:49 pm

      You can heat it up on top of the blech!

      Reply
  11. becca says

    September 27, 2014 at 10:13 pm

    Can these be frozen?

    Reply
  12. Rebecca says

    September 29, 2014 at 12:02 am

    Do these freeze well?

    Reply
    • overtimecook says

      September 29, 2014 at 1:24 am

      I don’t recommend it.

      Reply

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