Twice Baked Potato Cups

Imagine sinking your fork into a fluffy cloud of potato, infused with savory cheddar and crispy bacon. Twice-baked potatoes aren't just a side dish; they're a comforting experience. This recipe elevates the humble spud to gourmet status, creating a dish that's both satisfyingly familiar and surprisingly elegant. Get ready to transform ordinary potatoes into an extraordinary culinary delight!

Serves: 4

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

1. Preheat oven to 400℉. 

2. Rub potatoes with olive oil, sprinkle with salt and pepper and poke a few times with a fork.

3. Bake for about 50 minutes or until a knife slides easily into the center.

4. Cool for 10-15 minutes.

5. Cut potatoes in half and scoop out the center leaving about 1/4 inch around the sides.

6. Mash potatoes, butter, sour cream and milk together using either a potato masher or mixer (I used my Kitchen Aid mixer).

7. Stir in half the cheese, half the onions and half the bacon.

8. Fill potato cups.

9. Sprinkle remaining cheese on top and bake for about 10 minutes until cheese is melted.

10. Top with bacon and onions and serve hot!