Twice Baked Potato Cups
A new twist on a classic! Turn that potato upside down for a little side dish fun!
Servings 4
Calories 350kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 350kcal | Carbohydrates: 21g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 427mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 7.3mg | Calcium: 151mg | Iron: 1.2mg