Name: Idaho Sour Cream Cups: A Simple, Savory Snack with a Touch of Comfort
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 Russet potatoes (or Idaho potatoes); 1/4 cup Sour cream; 1 tbsp Butter; 1/2 cup Shredded cheddar cheese; Salt and pepper, to taste; Fresh chives (optional, for garnish); Bacon bits (optional, for extra flavor)

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Short Description
If you’re looking for an easy, crowd-pleasing snack or side dish, these Idaho Sour Cream Cups are the answer! Made with baked potatoes, sour cream, and a few simple ingredients, they’re warm, creamy, and full of flavor. They’re like tiny baked potato cups, but even more fun to eat! Whether you’re serving them at a party or enjoying them as a cozy dinner side, these little bites are sure to become a new favorite.

Why You’ll Love This Recipe?
These Idaho Sour Cream Cups are the perfect bite-sized version of a classic loaded baked potato. They have that comforting, creamy combination of sour cream and potatoes, but in a more manageable, finger-food form. The crispy edges make each bite extra satisfying, and they’re customizable—add cheese, bacon bits, or fresh herbs for even more flavor. It’s a simple recipe that delivers big taste with minimal effort. Trust me, they’ll disappear in no time!

Ingredients
(Full list of ingredients below, but here’s a sneak peek at what you’ll need)

Russet potatoes (or Idaho potatoes)
Sour cream
Butter
Shredded cheddar cheese
Salt and pepper
Fresh chives (optional, for garnish)
Bacon bits (optional, for extra flavor)

Directions

1. Prepare the Potatoes

Start by washing and scrubbing your russet potatoes. You’ll want to bake them whole at 400°F (200°C) for about 45 minutes to an hour, or until they are tender. You can test them by inserting a fork or knife into the center—if it goes in easily, they’re done! Once baked, let them cool for a few minutes.

2. Scoop Out the Flesh

Once the potatoes are cool enough to handle, slice them in half lengthwise. Use a spoon to scoop out most of the potato flesh, leaving a small border around the edges so the skin can hold its shape. Place the scooped-out potato into a mixing bowl. Don’t throw away the skins—they’ll be the cups!

3. Make the Potato Filling

Mash the scooped-out potato with a fork or potato masher. Add a tablespoon of butter and about 1/4 cup of sour cream to the mashed potato. Stir until smooth and creamy. Season with salt and pepper to taste. If you like your potatoes extra creamy, you can add a little more sour cream or even a splash of milk.

4. Stuff the Potato Skins

Spoon the creamy potato mixture back into the potato skins, packing them in so they’re nice and full. Top each cup with a generous sprinkle of shredded cheddar cheese. You can also add bacon bits here if you’d like for a little extra crunch and flavor!

5. Bake the Cups

Place the filled potato cups onto a baking sheet and bake them in the oven at 375°F (190°C) for 10-12 minutes, or until the cheese is melted and bubbly. If you want a little extra crispiness, you can broil them for a minute or two, just keep a close eye on them to avoid burning.

6. Garnish and Serve

Once they’re out of the oven, sprinkle fresh chives over the top for a burst of color and a bit of freshness. Serve them warm and enjoy!

Expert Tips and Tricks

Don’t over-mash the potatoes. You want them to be creamy, but a little texture is okay, so leave a few small lumps for a more rustic feel.
If you have extra filling, you can either serve it as a side dish or even use it to top a salad for a baked potato-inspired meal.
If you don’t have fresh chives, you can use green onions as a garnish or a small sprinkle of dried parsley.

Recipe Variations and Possible Substitutions

Swap the sour cream for Greek yogurt if you want a lighter version. It still adds the creaminess but with a little less fat.
Add sautéed onions, garlic, or even caramelized shallots to the mashed potato mixture for extra flavor.
Try adding different cheeses like mozzarella or Parmesan if you prefer a different flavor. You can even mix up the cheese options to make it more gourmet!
For a spicier version, stir in a little bit of hot sauce or jalapeños into the potato filling.

Serving and Pairing Suggestions
These Idaho Sour Cream Cups make a fantastic appetizer, side dish, or snack. Serve them alongside a fresh green salad or grilled chicken for a well-rounded meal. They would also pair perfectly with steak, pork chops, or a nice roast for a comforting dinner.

Storage and Reheating Tips
Leftover Idaho Sour Cream Cups can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them for a quicker option.

4 FAQs

Can I make Idaho Sour Cream Cups ahead of time?
Yes! You can prepare the potatoes and fill them in advance. Simply store them in the fridge before baking, and then pop them in the oven when you’re ready to serve.
Can I use a different type of potato?
While russet potatoes are the best choice for their texture and size, you can use Yukon Gold potatoes for a slightly different flavor and creamier texture.
Can I freeze these?
You can freeze the filled potato skins before baking. Just make sure they are fully cooled, and place them in a freezer-safe container. To reheat, bake from frozen at 375°F (190°C) for about 20-25 minutes.
Can I make these without cheese?
Yes! You can skip the cheese or use a dairy-free cheese alternative to make the recipe vegan. You can also add sautéed mushrooms or spinach for a more vegetable-forward version.

Conclusion
Idaho Sour Cream Cups are the perfect balance of creamy, cheesy goodness and crispy potato skin. Whether you’re making them for a party, a family dinner, or just because you’re craving something comforting, these little cups are sure to be a hit. They’re easy to make, totally customizable, and downright delicious. Give them a try and enjoy the cozy, satisfying flavors in every bite!

Idaho Sour Cream Cups: A Simple, Savory Snack with a Touch of Comfort

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Author: Emily
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Appetizers, Side Dishes, Snacks
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

If you’re looking for an easy, crowd-pleasing snack or side dish, these Idaho Sour Cream Cups are the answer! Made with baked potatoes, sour cream, and a few simple ingredients, they’re warm, creamy, and full of flavor. They’re like tiny baked potato cups, but even more fun to eat! Whether you’re serving them at a party or enjoying them as a cozy dinner side, these little bites are sure to become a new favorite.

Ingredients

Units Scale

4 Russet potatoes (or Idaho potatoes)
1/4 cup Sour cream
1 tbsp Butter
1/2 cup Shredded cheddar cheese
Salt and pepper, to taste
Fresh chives (optional, for garnish)
Bacon bits (optional, for extra flavor)

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Instructions

Prepare the Potatoes: Preheat oven to 400°F (200°C). Wash and scrub the russet potatoes, and bake them whole for about 45 minutes to an hour until tender. Let cool for a few minutes.
Scoop Out the Flesh: Slice the potatoes in half and scoop out most of the flesh, leaving a small border around the edges. Place the scooped-out potato into a bowl.
Make the Potato Filling: Mash the potato with a fork or potato masher. Add butter and sour cream, stirring until smooth. Season with salt and pepper. Add extra sour cream or milk for more creaminess.
Stuff the Potato Skins: Spoon the potato mixture back into the skins and top with shredded cheddar cheese and bacon bits (optional).
Bake the Cups: Bake the filled potato cups at 375°F (190°C) for 10-12 minutes, until the cheese is melted. Optionally broil for 1-2 minutes for a crispier finish.
Garnish and Serve: Sprinkle fresh chives on top and serve warm.