Description
Delicious loaded potato cups featuring tender baked russet potatoes hollowed out and filled with a creamy mixture of mashed potato, cheddar cheese, crispy bacon, sour cream, and green onions, then baked until bubbly and golden. Perfect as a hearty appetizer or side dish for any occasion.
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
- 2 tablespoons chopped fresh parsley (optional)
For Serving (Optional)
- Additional sour cream
- Additional chopped green onions
- Additional chopped fresh parsley
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pierce each potato several times with a fork. Place them on a baking sheet and bake for 45-60 minutes until they are tender and can be easily pierced with a fork. Allow the potatoes to cool slightly until safe to handle.
- Make the potato cups: Once cooled enough to handle, cut each potato in half lengthwise. Use a spoon to gently scoop out the insides, leaving approximately 1/4 inch of potato around the edges to create a sturdy cup shape. Set aside 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 creamy. Fold in half of the shredded cheddar cheese (1/2 cup), crumbled bacon, and chopped green onions, mixing thoroughly to combine.
- Assemble the loaded potato cups: Brush the inside of each hollowed potato cup with a bit of olive oil to help crisp the edges. Spoon the mashed potato mixture into each cup, pressing down gently to pack the filling evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top of each stuffed potato cup.
- Bake the loaded potato cups: Return the stuffed potato cups to the preheated oven and bake for 10-15 minutes, or until the cheese on top is melted, bubbly, and golden, and the edges of the potato cups become crispy.
- Serve: Remove the potato cups from the oven and let them cool slightly for a few minutes. Garnish with additional chopped green onions, parsley, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- Be careful not to scoop out too much potato when forming cups to prevent them from breaking.
- You can substitute sour cream with Greek yogurt for a tangier and protein-rich option.
- Bacon can be omitted or replaced with cooked mushrooms for a vegetarian variation.
- These potato cups can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- Leftover filling can be used as a creamy side dish or sandwich spread.
