Crispy Twice Baked Potato Cups (Baked in a Muffin Tin

5 from 1 vote

These twice-baked potato cups are loaded with flavor and are the perfect combination of crispy on the outside and creamy on the inside.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Side Dish Recipes

Cuisine: American

Servings: Muffins

Calories: 279kcal

Preheat the oven to 400 degrees Fahrenheit.
Wash and dry the 2 large Russet baking potatoes. Using a fork prick the skin of the potatoes in several places. This allows steam to escape and keeps your baked potatoes from exploding in the oven.
Brush potatoes with olive oil and sprinkle with kosher salt.
Peel and discard the papery outer layers of 1 head of garlic, leaving intact the skins of the individual cloves of garlic. Cut approximately ¼ to ½ inch off the top of the bulb exposing the individual cloves of garlic. Drizzle the garlic bulb with olive oil covering all of the exposed garlic cloves.
Bake the potatoes and garlic on a wire cooling rack placed inside a rimmed baking sheet for about 30 to 40 minutes until the garlic is lightly browned and soft. Remove the garlic from the pan and continue to bake the potatoes until they are easily pierced with a fork for about 30 additional minutes.
Remove the roasted garlic cloves from their skins and slice the potatoes in half. Scoop out the white part of the potato and add it to the bowl with the garlic. Mash the potatoes and garlic in a large bowl.
Add the ½ cup milk, ½ cup butter, ½ cup sour cream, 1 cup cheddar cheese, ¼ cup chopped cooked bacon, ¼ cup sliced green onion, and 1 teaspoon dried thyme. Stir to combine. Add salt and pepper to taste.
Mix in the 3 large eggs.

Combine the 1 cup kettle-style potato chips, ½ cup bread crumbs, 3 tablespoons unsalted butter, ½ teaspoon dried thyme, ½ teaspoon ground paprika, and ½ teaspoon garlic powder in a small saucepan. Cook over medium heat until the butter is melted and the potato chip-breadcrumb mixture is coated.

Grease the muffin pan and portion the potato mixture into each cup.
Top with the potato chip-breadcrumb mixture.
Bake for about 30 to 40 minutes at 400 degrees Fahrenheit until they are golden brown.
Remove the potatoes from the oven and allow them to cool for 5 minutes. Garnish with ¼ cup fresh parsley before serving.

Topping recipe adapted from Bon Appetit.

Tips

Choose similar-sized potatoes so they will have similar baking times.
If your potatoes do bake unevenly, remove the fully baked potatoes and leave the undercooked ones in the oven for a few minutes longer.
Reduce the final baking time to 20 minutes and use a mini muffin pan to make cute little mashed potato cup appetizers.
Both the potatoes and topping can be made up to two days in advance and stored separately in airtight containers.

Storage

Store leftovers in an airtight container and refrigerate for up to 3 days.

To reheat, arrange the mashed potato cups on a baking sheet and bake at 400°F for about 15 minutes.