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Idaho Sour Cream Cups: The Perfect Baked Potato-Inspired Appetizer

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  • Author: Lily Carter
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 14 cups (yield increased by 2-4 servings) 1x
  • Category: Appetizer, Party Food
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Idaho Sour Cream Cups are the ultimate bite-sized indulgence that brings the comforting flavors of a baked potato into a delightful appetizer form. With creamy sour cream, crispy bacon, and melted cheese, these little cups are packed with all the best parts of a loaded baked potato. Perfect for parties, potlucks, or even a cozy dinner, these cups are as easy to make as they are delicious!


Ingredients

Units Scale
  • 3 large russet potatoes, grated
  • 1 tbsp butter, melted
  • Salt and pepper, to taste
  • Non-stick cooking spray
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 6 slices bacon
  • 2 green onions, sliced

Instructions

  1. Preheat the oven:
    Preheat your oven to 400°F (200°C). This ensures it’s nice and hot when you’re ready to bake your sour cream cups.

  2. Prepare the potatoes:
    Grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and wring out any excess moisture—this step is crucial for crispy cups!

  3. Make the potato mixture:
    In a large bowl, combine the grated potatoes with the melted butter, salt, and pepper. Mix well to ensure the potatoes are evenly coated.

  4. Form the cups:
    Spray a muffin tin with non-stick cooking spray. Take small portions of the potato mixture and press them into the muffin tin, shaping the mixture into little cups. Press down gently to form a base and sides that will hold the filling.

  5. Bake the potato cups:
    Bake the potato cups for about 20-25 minutes, or until they’re golden brown and crispy around the edges. Rotate the pan halfway through baking to ensure even cooking.

  6. Prepare the filling:
    While the cups bake, cook the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. In a small bowl, mix together the sour cream and shredded cheddar cheese.

  7. Garnish and serve:
    Once the cups have cooled slightly, spoon the sour cream mixture into each cup. Top with crumbled bacon and a sprinkle of sliced green onions. Serve warm and enjoy!


Notes

  • Remove excess moisture from the potatoes: This step is essential for getting crispy cups. Be sure to wring out as much moisture as possible.
  • Use fresh potatoes: Fresh russet potatoes work best for a crispy texture. Pre-shredded potatoes often contain too much moisture.
  • Seasoning options: Add a pinch of garlic powder, onion powder, or smoked paprika to the potato mixture for added flavor. If you like a bit of heat, a dash of cayenne pepper works well!
  • Don’t overstuff the cups: Just a generous spoonful of sour cream and cheese filling is enough to keep the cups light and crispy.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 25mg