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Twice-Baked Potato Cups

Twice-baked potatoes in perfectly-portioned ramekin cups
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 342 kcal

Equipment

  • (8) 4-ounce ramekin bowls

Ingredients
  

  • 2 pounds russet 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 ¼ cups (divided) cheddar cheese, shredded
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400°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 it 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.

Notes

Tip

To scoop out a hot potato, use a kitchen glove or a potholder to hold it.

Nutrition

Calories: 342kcalCarbohydrates: 24gProtein: 10gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 69mgSodium: 304mgPotassium: 585mgFiber: 2gSugar: 3gVitamin A: 762IUVitamin C: 7mgCalcium: 193mgIron: 1mg
Keyword Potatoes, twice baked potato cups, twice baked potato ramekins, twice baked potatoes
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