Twice Baked Potato “Cupcakes”
Let’s talk about these twice-baked potato cupcakes.
Are they twice-baked potatoes? (Kind of.)
Are they cupcakes? (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!
Potato Lovers, I Have You Covered
Lucky you, I’ve been on a potato kick of recent. Check out these two recipes:
- French onion roasted potatoes
- Crispy herb smashed potatoes
- How to make mashed potatoes in the crock pot
- 8 mashed potato hacks
- Super crispy oven-baked potatoes
- 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
- 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.