Cupcake Princess Twice Baked Potatoes
Elevate your side dish game with these whimsical and irresistible Cupcake Princess Twice Baked Potatoes! Perfectly fluffy russet potatoes are baked, scooped, and whipped into a rich and creamy filling featuring melted cheddar cheese, sour cream, crispy bacon, and fresh chives, then artfully “piped” back into their edible shells. The pastel cupcake liners add a playful, elegant touch, making these individual servings ideal for special occasions, family gatherings, or even weeknight dinners with a royal twist. Baked to golden perfection and crowned with gooey cheese, these twice-baked potatoes are as delightfully charming as they are delicious. Whether you’re entertaining or simply indulging, this recipe is your ticket to side dish stardom!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Finely chopped cooked bacon
- 3 tablespoons Chopped fresh chives
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Spray oil or melted butter for greasing
- 12 pieces Pastel cupcake liners
Instructions
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry.
Pierce each potato several times with a fork to allow steam to escape, then place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for 10-15 minutes, or until they're safe to handle.
Reduce the oven temperature to 375°F (190°C). Line a muffin tin with pastel cupcake liners and lightly grease them with spray oil or melted butter.
Cut each potato in half lengthwise. Use a spoon to carefully scoop out the interior of each potato half, leaving about 1/4 inch of potato shell intact to hold its shape. Place the scooped potato flesh in a mixing bowl and the shells in the prepared cupcake liners.
Add the butter, milk, sour cream, shredded cheddar cheese (reserve a small handful for topping), chopped bacon, chives, garlic powder, salt, and black pepper to the potato flesh in the bowl.
Use a potato masher or hand mixer to mash the mixture until it's smooth and creamy. Adjust seasoning with additional salt or pepper if needed.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly so it resembles a cupcake dome. Sprinkle the tops with the reserved cheddar cheese.
Bake the stuffed potatoes in the cupcake liners for 20 minutes, or until the tops are golden and bubbly.
Remove from the oven and allow to cool for 5 minutes. Carefully transfer each 'Cupcake Princess Potato' to a serving dish and garnish with additional chopped chives if desired.
Serve warm and enjoy your royal treat!
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5671 mg | 247% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.7 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1204 mg | 93% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4329 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
