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!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry.

Step 2

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.

Step 3

Remove the potatoes from the oven and let them cool for 10-15 minutes, or until they're safe to handle.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bake the stuffed potatoes in the cupcake liners for 20 minutes, or until the tops are golden and bubbly.

Step 10

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.

Step 11

Serve warm and enjoy your royal treat!

Nutrition Facts

Serving size	(1416.8g)

Amount per serving	% Daily Value*
Calories	2597.8

Total Fat 177.8g	0%
Saturated Fat 91.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 437.2mg	0%
Sodium 5670.9mg	0%
Total Carbohydrate 167.6g	0%
Dietary Fiber 18.8g	0%
Total Sugars 18.7g
Protein 99.2g	0%

Vitamin D 53.7IU	0%
Calcium 1203.5mg	0%
Iron 7.8mg	0%
Potassium 4328.6mg	0%

*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.

Source of Calories

Fat: 60.0%

Protein: 14.9%

Carbs: 25.1%