Twice-Baked Potato Cups with Carmelized Shallots

Name: Twice-Baked Potato Cups with Carmelized Shallots
Yield: Makes 8 Servings
Ingredients: 4 12-ounce russet potatoes, scrubbed; Vegetable oil; 1 cup coarsely grated Havarti cheese (about 4 ounces); 1/2 cup sour cream; 1/4 cup whole milk; 1/4 teaspoon cayenne pepper; 3 tablespoons butter; 1 1/2 cups thinly sliced shallots (about 8 ounces); 1 tablespoon chopped fresh Italian parsley