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

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!

Personal Story & Background

I first discovered Idaho Sour Cream Cups at a family gathering, and let me tell you, they were a huge hit. My cousin made them as an appetizer, and within minutes, the plate was empty—everyone was going back for seconds (and thirds). I immediately knew I needed to recreate them at home, and now, they’re one of my go-to party recipes.

What makes these sour cream cups so special is the balance of flavors. The crispy cups are made from shredded potatoes, giving you that classic baked potato taste, while the sour cream, bacon, and cheese bring everything together in a way that feels both indulgent and comforting. They’re so much fun to eat and share, and I’ve found they’re always a crowd favorite.

Ingredient Notes

• Russet potatoes: The star of this recipe, russet potatoes have the perfect texture for creating crispy cups. When shredded, they hold together beautifully while baking, giving you that familiar baked potato base.
• Sour cream: A key ingredient that brings creaminess and tang to balance out the richness of the cheese and bacon. It’s the perfect complement to the potatoes.
• Bacon: Crisped up and crumbled, bacon adds that smoky, salty punch that makes these cups irresistible. You can swap bacon for turkey bacon if you prefer a lighter option, or skip it entirely for a vegetarian version.
• Shredded cheddar cheese: The cheese melts perfectly in the cups, creating a gooey, cheesy center that combines perfectly with the other ingredients. Cheddar is the classic choice, but you can also experiment with other cheeses like Monterey Jack or Gouda.
• Green onions: These fresh, crisp onions add a mild, slightly tangy bite that cuts through the richness of the sour cream and cheese. They also add a pop of color to make these cups even more appetizing.

Step-by-Step Instructions

1. Preheat the oven

Start by preheating your oven to 400°F (200°C). This will ensure 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. Once grated, place the potatoes in a clean kitchen towel and wring out any excess moisture. This is a crucial step to getting crispy cups, so don’t skip it!

3. Make the potato mixture

In a large bowl, combine the grated potatoes with a tablespoon of 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 to prevent sticking. Take small portions of the potato mixture and press them into the muffin tin, shaping the mixture into little cups. Press down gently so that the potatoes form a base and sides that will hold the filling.

5. Bake the potato cups

Bake the potato cups in the preheated oven for about 20-25 minutes, or until they’re golden brown and crispy around the edges. You may need to rotate the pan halfway through baking to ensure even cooking.

6. Prepare the filling

While the potato cups are baking, cook the bacon in a skillet over medium heat until it’s crispy. Remove the bacon from the pan, crumble it, and set it aside.

In a separate small bowl, mix together the sour cream and shredded cheddar cheese. Once the potato cups are done baking and have cooled slightly, spoon the sour cream mixture into the cups.

7. Garnish and serve

Top each cup with crumbled bacon and a sprinkle of sliced green onions. Serve immediately while they’re warm and enjoy!

Expert Tips for the Best Results

1. Remove excess moisture from the potatoes: This step is essential for ensuring the potato cups turn out crispy and not soggy. Wring out as much moisture as possible, even if it takes a few extra minutes.
2. Use fresh potatoes: For the crispiest cups, fresh russet potatoes are your best bet. Pre-packaged shredded potatoes often contain too much moisture and don’t crisp up as well.
3. Add seasoning: Feel free to add a pinch of garlic powder, onion powder, or smoked paprika to the potato mixture for extra flavor. You can also add a dash of cayenne pepper for a little heat if you like!
4. Don’t overstuff the cups: When filling the potato cups with sour cream and cheese, don’t overfill them—just a generous spoonful will do. You want to keep them light and crispy, not too heavy.

Serving Suggestions

• Side salad: Pair these Idaho Sour Cream Cups with a light salad for a complete meal. A simple mix of arugula, tomatoes, and a balsamic vinaigrette would balance out the richness of the cups nicely.
• Roasted vegetables: Serve the cups alongside roasted vegetables like Brussels sprouts or carrots to add some color and variety to your plate.
• Grilled steak or chicken: These sour cream cups would be the perfect side dish for a grilled steak or chicken breast. Their creamy, cheesy texture complements the savory flavors of grilled meats.

Storage and Reheating Tips

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
• Reheating: To reheat, place the sour cream cups on a baking sheet and heat them in the oven at 350°F (175°C) for about 10 minutes or until they’re warmed through and crispy again. You can also microwave them for a quicker option, but they won’t have the same crispy texture.

Frequently Asked Questions

1. Can I make these ahead of time? Yes! You can prepare the potato cups up to the baking step and store them in the fridge until you’re ready to bake. Once baked, you can also store the cups and reheat them as needed.
2. Can I make these vegetarian? Absolutely! Just leave out the bacon and you’ll have a delicious vegetarian version. You could also add some sautéed mushrooms or spinach for extra flavor and texture.
3. Can I freeze these? Yes! To freeze, bake the potato cups fully, then let them cool completely. Store them in a freezer-safe container or bag for up to 1 month. Reheat them in the oven for the best results.

Conclusion

Idaho Sour Cream Cups are a fun and flavorful way to enjoy all the deliciousness of a loaded baked potato in a bite-sized form. Whether you’re hosting a party, bringing a dish to a potluck, or simply looking for something new to try at dinner, these little cups are sure to impress. I hope you enjoy them as much as I do—be sure to share your own twists or variations in the comments!

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