If you're searching for the perfect appetizer that is both delicious and visually appealing, look no further than Cheesy Potato Cups. These bite-sized delights are a fantastic blend of crispy potato and creamy cheese, making them an irresistible choice for any gathering. Perfect as easy party snacks, they bring a touch of gourmet to your table while remaining simple to prepare.
Ingredients
Scale:
4 large russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup green onions, chopped
1/2 teaspoon smoked paprika
1/2 cup cooked bacon bits (optional for non-vegetarians)
Extra shredded cheese (for melting on top)
Chopped fresh parsley, for garnish
Instructions
Preheat your oven: Set your oven to 400°F (200°C) to prepare for baking.
Prepare the potatoes: Wash and scrub the russet potatoes thoroughly. Pierce each potato with a fork several times to allow steam to escape during baking.
Bake the potatoes: Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork. Allow them to cool slightly once baked.
Make the potato cups: Once cool enough to handle, cut the potatoes in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato on the skin to create a sturdy cup. Reserve the scooped potato for the filling.
Mix the cheese filling: In a large bowl, combine the reserved potato, cheddar cheese, cream cheese, sour cream, green onions, smoked paprika, salt, and pepper. Mix until well combined and creamy.
Fill the potato cups: Spoon the cheese mixture into each potato cup, packing it in generously. Top with additional shredded cheese and bacon bits if using.
Bake again: Place the filled potato cups back on a baking sheet and return to the oven. Bake for an additional 15-20 minutes, or until the tops are golden brown and bubbly.
Garnish and serve: Remove from the oven and let them cool for a few minutes. Garnish with chopped parsley before serving warm.
