Roasted Garlic & Red Pepper Potato Cups

Servings: 24

Ingredients

12 “B” size red potatoes (about 2-in in diameter), unpeeled

2 tablespoons olive oil, divided

2 garlic cloves plus 2 whole heads garlic, divided

¾ teaspoon salt, divided

½ teaspoon coarsely ground black pepper, divided

½ cup jarred roasted red peppers, drained and patted dry

2-3 green onions, divided

4 oz. cream cheese, softened

Directions

Preheat oven to 425’.
Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half.
Carefully scoop out a small amount of pulp from each potato half using a melon ball scoop or small spoon.
Discard pulp.
In mixing bowl, combine 1 tablespoon of oil, two garlic cloves (pressed), ½ teaspoon salt and ¼ teaspoon black pepper.
Add potatoes; toss to coat.
Place potatoes, hollowed side down, on sheet pan.
Bake 26-30 minutes or until deep golden brown and tender. Remove from oven and cool slightly.

Prepare filling and finish

Slice about ¼ inch of the pointed top of garlic heads to expose cloves.
Place garlic, cut side up in small microwaveable bowl.
Drizzle with remaining oil.
Microwave, covered on High for 3 minutes.
Set aside to cool.
Finely chop red peppers.
Thinly slice onions; set aside tops for garnish.
Gently squeeze garlic into mixing bowl (discard skins).
Add cream cheese and mix well.
Add red peppers, remaining onions, salt and black pepper.
Whisk until combined.
Use a decorating bag and tip (or Ziplock bag with corner snipped), fill with filling and pipe into potatoes.
Garnish with reserved onion tops.