Description
These Loaded Potato Cups are a delicious and comforting appetizer or side dish featuring tender baked russet potatoes filled with a creamy mixture of mashed potato, sour cream, bacon, cheese, and green onions, then baked until golden and bubbly. Perfect for parties, family dinners, or game day snacks, these savory cups are easy to make and bursting with flavor.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Filling
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
- 1 tablespoon unsalted butter, melted
Garnish
- 2 tablespoons chopped fresh parsley (optional)
- Additional sour cream (optional, for serving)
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pierce each one several times with a fork. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork. Allow the potatoes to 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 potato flesh, leaving a 1/4-inch thick shell to form the cup. Save the scooped-out potato for the filling mixture.
- Prepare the filling: In a medium bowl, mash the scooped-out potato with the sour cream, melted butter, salt, and pepper. Stir in 1/2 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions until well combined.
- Assemble the loaded potato cups: Brush the inside of each potato shell with a bit of olive oil. Fill each cup with the mashed potato mixture, pressing down gently to pack. Sprinkle the remaining 1/2 cup of 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 potato edges become crispy.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped green onions, fresh parsley, and an optional dollop of sour cream. Serve warm and enjoy!
Notes
- You can make these potato cups ahead of time by preparing the filling and potato shells separately and assembling before baking.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or spinach to the filling.
- Use sharp cheddar cheese for a more pronounced flavor.
- Ensure potatoes are fully baked through to get a creamy interior for easy scooping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
