Twice Baked Potato “Cupcakes”

Twice baked potato cupcakes, from Cheap Recipe Blog

Is it a twice-baked potato? (Kind of.)

Is it a cupcake? (No. At least not in the traditional sense.)

All I know is that these were probably the best potatoes I have ever eaten. Not kidding.

So What Are They?

These twice baked potato “cupcakes” taste just like twice-baked potatoes, minus the potato skin. That means you don’t have to worry about making perfect potato boats to fill. I have never been able to do that without making a huge mess.

If impressing your friends and family on Thanksgiving is on your to-do list, be sure to serve your potatoes this way. They look hard to make, but they’re not. And every guest gets an individual “cupcake”, which will make them feel special. How Oprah of you!

Twice baked potato "cupcakes". Hands-down the most delicious way to eat potatoes! Repin to save.

Potato Lovers, I Have You Covered

Lucky you, I’ve been on a potato kick of recent. Check out these two recipes:

I plan on continuing my love affair with potatoes, so be sure to stay in touch (via Facebook and Pinterest) to get notified of future budget-friendly potato recipes!

Visit Haley @ Cheap Recipe Blog’s profile on Pinterest.

Twice Baked Potato "Cupcakes" Recipe

Yield: 8 cupcakes

Prep Time: 15 min

Cook Time: 20 min

Use a piping bag to fill the cupcake liners, and you'll end up with a photo-worthy end product. Otherwise, just spoon the filling into the cupcake liners. Either way is fine!

Ingredients:

  • 4 large russet potatoes, baked
  • 2 tablespoons butter
  • 2 tablespoons heavy cream or half-and-half
  • 1/4 cup light sour cream
  • 1/4 cup chopped bacon (from the grocery store salad bar)
  • 1/2 cup shredded cheddar cheese
  • Garlic powder, salt and pepper, to taste
  • 2 chopped scallions, and extra for garnish

Directions:

  • Scoop the insides out of the baked potatoes and place in a large mixing bowl. Mash the potatoes until smooth. Add the rest of the ingredients and mix well.
  • Preheat oven to 400F. Place cupcake liners in a muffin pan. Place potatoes into a piping bag attached with a star tip, or simply spoon the mixture into the cupcake liners. Fill the liners nearly to the top. Place in oven and bake for 20 to 25 minutes, until heated through and browned on top.

5 Responses to “Twice Baked Potato “Cupcakes””

  1. 1

    violet — November 12, 2014 @ 7:18 am

    Do they ever look good!!!! Yum!

  2. 2

    Suzanne @ Flour Arrangements — December 4, 2014 @ 10:40 pm

    I love this idea! Can’t wait to make these!

  3. 3

    Jill — December 22, 2014 @ 1:58 am

    Could you make these ahead of time (day before) and just bake them the next day?

    • Haley replied: — December 22nd, 2014 @ 4:35 pm

      I believe so… although I have never tried. Please let me know how it works out. And take a photo and share with me if you think of it!

  4. 4

    kat — December 27, 2014 @ 11:31 pm

    Love this app already! I cant wait to try this!

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