Twice Baked Potatoes in a Muffin Pan
Transform your potato game with these irresistible Twice Baked Potatoes in a Muffin Pan! Combining the creamy decadence of traditional twice-baked potatoes with the convenient, bite-sized perfection of individual servings, this recipe is a crowd-pleaser for any occasion. Russet potatoes are first baked to tender perfection, then mashed with butter, sour cream, and milk for a luxuriously smooth filling. Each muffin-cup portion is loaded with cheddar cheese, crispy bacon, and green onions, then baked again until golden and bubbling. Perfect for parties, potlucks, or an elevated weeknight side dish, these portable potato cups deliver all the comfort-food vibes in a fun and easy-to-serve format. Indulge in this creative twist on a classic favorite that'll have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 0.25 cup Chopped green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat oven to 400°F (200°C).
Scrub the potatoes clean and prick them all over with a fork. Rub the potatoes lightly with olive oil, place them on a baking sheet, and bake for 50-60 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and reduce the oven temperature to 375°F (190°C). Let the potatoes cool slightly until they're safe to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a thin shell of potato around the edges. Place the scooped-out flesh in a large bowl.
Mash the potato flesh with a potato masher or fork until smooth. Add butter, sour cream, milk, salt, and black pepper. Mix thoroughly until creamy and well combined.
Fold in 3/4 cup of shredded cheddar cheese, crumbled bacon, and half of the chopped green onions. Mix gently to incorporate.
Spray a muffin pan with non-stick cooking spray. Spoon the potato mixture into the prepared muffin cups, filling each cup generously.
Top each cup with the remaining shredded cheddar cheese.
Bake at 375°F (190°C) for 15-20 minutes, or until the tops are golden and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes. Carefully remove the twice-baked potato cups from the muffin pan.
Garnish with the remaining green onions before serving.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 536 mg | 11% | |
*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.
