These twice-baked potato cups are just like their familiar cousin, the twice-baked potato. These potatoes are placed into ramekin cups for a twist on the classic twice-baked potato.
Baking potatoes are first brushed with olive oil and then coated in coarse ground salt.
The salt is supposed to pull out moisture from the potatoes as they bake and leave them light and fluffy.
People get excited about having their own little bowl of potatoes! Maybe it is because they are used to eating twice-baked potatoes in a potato jacket and this is a new way to dine on a classic food.
I think they taste better because they stay warm longer because no one is spooning out a heaping serving. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 65 minuutes |
| Passive Time | 10 minutes |
| Servings |
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- 2 pounds russett potatoes
- olive oil
- Coarse ground salt
- 2 tablespoons butter, melted
- 1 cup sour cream, room temperature
- 6 ounces cream cheese, room temperature
- 5 slices bacon, cooked and rough chopped
- 2 green onions, chopped
- 1 1/4 cups (divided) cheddar cheese, shredded
- Salt and pepper to taste
- (8) 4-ounce ramekin bowls
Ingredients
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- Preheat oven to 400 degrees F.
- Wash and dry the potatoes. Pierce with a fork. Then coat in olive oil and sprinkle with coarse salt. Place on a baking sheet and bake for 1 hour.
- Let cool for about 10 minutes. Cut each lengthwise and scoop out the potato and place in a bowl.
- Mix together the butter, sour cream, and cream cheese. Add to the potatoes and stir. Add the bacon and 1 cup of cheese. Stir. Add salt and pepper to taste.
- Divide the potato mixture between (8) 4-ounce ramekins. Sprinkle the tops with the remaining cheese. Bake for 5 minutes. Garnish with green onions.
Tip:ย To scoop out hot potato, use a kitchen glove or potholder to hold the potato.