Description

Loaded Potato Cups are a delicious, comforting appetizer or side dish featuring crispy baked russet potatoes filled with a creamy mixture of mashed potato, cheddar cheese, bacon, and green onions. Baked until golden and bubbly, these savory cups are perfect for parties or family meals.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well, then pierce each potato a few times with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender when pierced with a fork. Allow the potatoes to cool slightly before handling.
Make the potato cups: Once cool enough to handle, slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about a 1/4-inch thick shell to form the cup. Reserve 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 to taste. Stir in half of the shredded cheddar cheese, crumbled bacon, and chopped green onions until well combined.
Assemble the loaded potato cups: Lightly brush the inside of each potato shell with olive oil. Stuff each potato cup with the mashed potato mixture, gently pressing it down to fill each cup completely. Sprinkle the remaining shredded cheddar cheese on top of each filled cup.
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 start to crisp.
Serve: Remove the potato cups from the oven and let them cool for a few minutes. Garnish with extra green onions, fresh parsley, and a dollop of sour cream if desired. Serve warm.

Notes

You can prepare the potato cups a day ahead and bake them just before serving for convenience.
For a vegetarian option, omit the bacon and add extra cheese or sautéed mushrooms.
Use a fork to pierce potatoes before baking to allow steam to escape and prevent bursting.
Make sure to leave a sturdy potato shell when scooping to maintain the shape during baking.
Feel free to substitute cheddar cheese with other varieties like Monterey Jack or mozzarella.