Description
These Loaded Potato Cups are a delicious and creative twist on classic baked potatoes. Crispy potato shells are filled with a creamy, cheesy mixture of mashed potato, sour cream, bacon, and green onions, then baked to golden perfection for a warm and comforting appetizer or side dish that’s perfect for gatherings or family dinners.
Ingredients
Scale
Potatoes and Base
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon unsalted butter, melted
Filling
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
Optional Garnishes
- 2 tablespoons chopped fresh parsley
- Additional sour cream (for serving)
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then pierce each one several times with a fork. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork. Let the potatoes cool slightly before handling.
- Make the potato cups: Once the potatoes are cool enough to handle, cut each one in half lengthwise. Use a spoon to carefully scoop out the insides, leaving about 1/4-inch of potato along the edges to form a sturdy “cup.” Save the scooped-out potato for the filling.
- Prepare the filling: In a medium bowl, mash the scooped-out potato with sour cream, melted butter, salt, and pepper until smooth and creamy. Stir in 1/2 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions until thoroughly combined.
- Assemble the loaded potato cups: Brush the inside of each potato cup with a little olive oil to help crisp the edges. Stuff each cup with the mashed potato mixture, pressing down gently to pack it in. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tops.
- Bake the loaded potato cups: Return the stuffed potato cups to the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and the edges of the potatoes are crispy and golden brown.
- Serve: Remove the potato cups from the oven and let them cool for a few minutes. Garnish with additional chopped green onions, fresh parsley, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- For crispier potato edges, brush the potato cups with olive oil before baking.
- You can substitute bacon with vegetarian bacon or omit for a vegetarian version.
- Make ahead by preparing the potato cups and filling; bake just before serving.
- Use medium russet potatoes for best size and texture.
- Adjust sour cream and cheese quantities to taste for creaminess and flavor.
