Description
Delicious and hearty Loaded Potato Cups filled with a creamy mixture of mashed potato, sour cream, cheese, bacon, and green onions, baked to golden perfection with a crispy edge. This comforting side dish is perfect for family dinners or gatherings and serves 12.
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)
- 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 to 60 minutes until they are tender when pierced with a fork. Allow the potatoes to cool slightly so they can be handled safely.
- Make the potato cups: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Using a spoon, carefully scoop out the inside flesh of the potatoes, leaving approximately a 1/4-inch thick layer along the edges to maintain the 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 smooth and creamy. Stir in half of the shredded cheddar cheese, the crumbled bacon, and chopped green onions, mixing until all ingredients are well combined.
- Assemble the loaded potato cups: Lightly brush the inside surfaces of each potato cup with olive oil. Fill each cup with the prepared mashed potato mixture, gently pressing it down to pack tightly. Top each filled cup with the remaining shredded cheddar cheese.
- Bake the loaded potato cups: Return the stuffed potato cups to the oven and bake for 10 to 15 minutes, or until the cheese has melted, is bubbly, and the edges of the potato cups start to crisp up.
- Serve: Remove the potato cups from the oven and let them cool slightly. Garnish with extra chopped green onions, fresh parsley if desired, and a dollop of sour cream for serving. Serve warm and enjoy this comforting dish!
Notes
- Use russet potatoes for the best texture; they are starchy and hold shape well.
- To save time, you can bake the potatoes a day ahead and refrigerate them overnight.
- For a vegetarian option, omit the bacon and increase cheese or add sautéed mushrooms or bell peppers.
- These potato cups can be reheated in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
- Customize toppings by adding jalapeños, chives, or different cheese varieties.
