Twice Baked Potato Cups! A new twist on an old idea….makes them look all fancy and stuff.
Who doesn’t love Twice Baked Potatoes? They are a vehicle for just about anything. I went pretty standard on this recipe. Sour cream, butta, butta and mo butta, bacon and cheese.
After whipping these up I shot some pic’s in my fancy photo studio. Thought you would like to see how a full time food blogger lives. It’s fairly impressive….
Here we have my camera in the sink, a Windex bottle holding up the diffuser and my toaster in the background. I know! What a glamorous life! Had you seen the photographer you would have been equally impressed. I do most of my cooking in the morning with jammies and bed head. Big blonde bed head!
The secret to a perfect potato? Preheat the oven to 400. Rub with olive oil, sprinkle with salt and place on baking sheet. The baking sheet will help keep the skins soft. When a knife inserted goes easily into the center your potato is done. Let cool for about 10 minutes.
Using a paring knife cut just around the circumference and scoop out the insides, leaving about a 1/4 inch on the inside. Next cut a small piece off the bottom so they sit up all pretty!
Now they are ready for stuffing!
Serve these with Crispy Chicken Thighs and you got a super dinner!
A new twist on a classic! Turn that potato upside down for a little side dish fun!
- 2 large Russet baking potatoes
- 1 tablespoon olive oil
- 3 tablespoons butter softened
- 1/4 cup sour cream
- 3 tablespoons milk
- 1/2 cup grated cheddar cheese
- 1/2 cup cooked bacon crumbled
- 1/4 cup sliced green onions
- salt and pepper
Preheat oven to 400 degrees.
Rub potatoes with olive oil, sprinkle with salt and pepper and poke a few times with a fork.
Bake for about 50 minutes or until a knife slides easily into the center.
Cool for 10-15 minutes.
Cut potatoes in half and scoop out the center leaving about 1/4 inch around the sides.
Mash potatoes, butter, sour cream and milk together using either a potato masher or mixer (I used my Kitchen Aid mixer).
Stir in half the cheese, half the onions and half the bacon.
Fill potato cups.
Sprinkle remaining cheese on top and bake for about 10 minutes until cheese is melted.
Top with bacon and onions and serve hot!