Potato Cupcakes (Pulled Pork Twice Baked Potato Cups)

 

Last year for April Fool’s Day, I wanted to try a different method for my meatloaf cupcakes.

I wondered if I could make potato cups into cupcakes, with the potato skins acting as the cupcake liner.

These were fun to make and super delicious.  Convincing as cupcakes?  Sorta when still in the pan, but the resemblance was lost once they were removed.  

So while maybe not as successful as an April Fool’s prank, these are great as regular twice baked potatoes!

Pulled Pork Twice Baked Potato Cups

6 medium potatoes

4 tablespoons butter

¼ cup milk

¼ cup sour cream

¼ cup shredded cheddar cheese

Salt, to taste

Bacon crumbles, optional

1-2 cups leftover pulled pork

Preheat oven to 400 degrees F.  Pierce the potatoes and cook until done, about 45 minutes.

Remove from oven and set aside until cool enough to handle.  Cut the warm potatoes in half.  Scoop the potato out of the skin into a bowl. Place the potato skins, cut side up, in a muffin tin.

Add the butter, milk, sour cream, cheese, and salt to the potatoes and mash until smooth.  Load into a piping bag, if desired.

Fill each potato skin with pulled pork, then top with mashed potato.  Sprinkle with bacon.

Bake for 10 minutes to warm, then place under the broiler to brown.  Serve hot.