Twice Baked Potato 'Cupcakes'

Delicious Take on the traditional dish

Posted by kitkatherine

About

Potatoes are my main comfort food - and how my family got over from Ireland to the US! These potato cupcakes are a favorite of ours, and based on the delicious twice baked potatoes at Jeff Ruby restaurants in Cincinnati, Ohio.

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You Will Need (6 things)

  • 4 medium sized baking Potatoes
  • 2 tbsp Butter
  • ¼ Milk or Fat Free Half and Half And Half
  • Salt and Pepper
  • Extra Sharp Cheddar Cheese (We use Yancey's Fancy)
  • Additional Shredded Cheddar Cheese for topping (We use this as a way to use up leftover Sargento)

Steps (7 steps, 40 minutes)

  1. 1

    Preheat your oven to 375 Degrees Fahrenheit. Wash potatoes well and allow to dry on a paper towel or clean towel. Stick 4-5 times deeply with a fork and bake in the over at 375 Degrees Fahrenheit for 45 minutes, until tender. Keep oven on, you will literally bake these twice.

  2. 2

    Cut the end off of each potato to form a flat surface. Then cut in half horizontally. You will have two stumpy halves.

  3. 3

    With a spoon, carefully scoop out the inside of the potato into a small bowl, leaving a shell.

  4. 4

    Mash the potatoes well, adding in 2 TBSP butter and 1/4 cup of fat free half and half.

  5. 5

    Shred between 3-5 ounces of cheese (to taste) into the potatoes, mixing well. Add salt and pepper to taste.

  6. 6

    Scoop the cheesy potato mixture into the shells evenly. Top with cheddar cheese and bake at 375 Degrees Fahrenheit for 15 miutes.

  7. 7

    Voila! A cheese filled potato cupcake! Serve in cupcake liners for something a little special.