Twice-Baked Potato Cups

Fabulous, no-fuss dinners are possible with make-ahead sides like this. See our Cook's Tips on how to make these delicious potatoes up to two weeks before your dinner party. 


  • 6   medium baking potatoes (about 8 ounces each)
  •  Vegetable oil
  • 1/2 cup (2 ounces) grated fresh Parmesan or cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk, heated
  • 3   green onions with tops, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese


  1. Preheat oven to 400°F. Scrub potatoes; brush lightly with oil using Chef's Silicone Basting Brush. Pierce potatoes serveral times; place in Deep Dish Baker. Bake 1 hour, 10 minutes or until fork-tender. Remove from baker to Stackable Cooling Rack; cool 10-15 minutes or until cool enough to handle. Meanwhile, grate cheese with Rotary Grater

  2. Slice each potato crosswise in half. Carefully scoop out pulp from each potato half into Classic Batter Bowl, leaving a 1/4-inch-thick shell. Cut a thin slice off bottom of each potato cup; place potato cups in 12-Cup Muffin Pan

  3. Mash potato pulp with Nylon Masher. Add sour cream; continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and black pepper; mix well. 

  4. Fill Easy Accent® Decorator fitted with open star tip with potato mixture; set aside. Using Large Scoop, fill each potato cup with remaining potato mixture. Pipe reserved potato mixture over top of each potato. Bake 25-30 minutes or until heated through and golden brown. Garnish as desired. 


  • 12  servings of 1 potato cup

Nutrients per serving:

Calories 110, Total Fat 3 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 4 g, Sodium 140 mg, Fiber 2 g  

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fat (1 carb) 

Cook's Tips:

To make ahead up to 1 day in advance, assemble potato cups in muffin pan, cover and refrigerate. When ready to serve, remove pan from refrigerator. Preheat oven to 400°F. Bake, uncovered, as recipe directs.

To make ahead and freeze, place assembled potato cups in freezer container; freeze up to 2 weeks. When ready to serve, remove from freezer and thaw in refrigerator overnight. Preheat oven to 400°F. Place potato cups in muffin pan and bake as recipe directs.

Using the Easy Accent® Decorator to pipe potato mixture on top of cups gives this side dish an elegant finish that's actually fun and easy to do.

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