Tri Color Loaded Baby Potato Cups

1. 1

   Fill a large stock pot with cold water and place the cleaned potatoes in the cold water until there is about a half an inch of water over the tops of the potatoes.

2. 2

   Over medium heat, cook the potatoes until you have a rolling boil, about 10 minutes.

3. 3

   After that, turn the heat down and set your timer for another 15 minutes and they will be done.

4. 4

   Test with a fork to make sure they are fork tender, then remove the pot from the heat and drain off the water.

5. 5

   Preheat oven to 350 F. Spray a mini muffin tin with olive oil spray.

6. 6

   Take the potatoes and fill each cup with one.

7. 7

   Take a knife and cut an X in each potato.

8. 8

   With the back of a metal teaspoon press each potato down the middle making it into a cup shape.

9. 9

   Sprinkle each one with salt, pepper, onion powder and garlic powder.

10. 10

    Then add equal amounts of the cheddar cheese to the middle of each of the cups.

11. 11

    Bake for 25 minutes or until edges are crispy and cheese is bubbly.

12. 12

    Top with crumbled bacon.

13. 13

    Garnish with chopped chives and dip in sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.