There’s something undeniably comforting about crispy, cheesy potatoes. Now imagine that goodness packed into a perfectly portioned cup—golden on the outside, creamy on the inside, and loaded with all your favorite toppings. These Loaded Potato Cups are a total game-changer! Whether you’re serving them as an appetizer, a fun side dish, or even a snack, they’re guaranteed to be a hit. Trust me, once you try them, you won’t be able to stop at just one!
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Why You’ll Love Loaded Potato Cups
This recipe is all about turning simple ingredients into something extraordinary. Here’s why these potato cups deserve a spot in your regular rotation:
Perfectly Portioned: No need to fight over who gets the crispiest bite—each cup is the perfect balance of crispy and creamy in one neat little package.
Great for Any Occasion: Whether you’re hosting a party, planning a family dinner, or just craving a comforting snack, these potato cups fit the bill.
Customizable: Love extra cheese? Go for it. Want to spice things up with jalapeños? Absolutely. You can tweak this recipe to suit your taste.
Crowd-Pleasing: Kids, adults, picky eaters—everyone loves potatoes. These little cups are guaranteed to disappear fast!
Make-Ahead Friendly: Prep them in advance and bake when ready—perfect for stress-free entertaining.
Ingredients
These potato cups come together with just a few simple ingredients, but the result is pure magic. Let’s break it down:
Potatoes: The star of the show! Russet or Yukon Gold potatoes work best for a fluffy interior and crispy edges.
Cheese: Sharp cheddar gives that gooey, melty goodness, but feel free to mix in mozzarella, pepper jack, or your favorite cheese.
Bacon: Crispy, smoky bacon crumbles add a delicious savory crunch.
Sour Cream: Adds a cool, creamy contrast to the warm, cheesy potatoes.
Green Onions: A fresh pop of flavor that ties everything together.
Butter: Helps achieve that perfect golden crisp on the outside.
Salt and Pepper: Simple seasonings that enhance all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make these irresistible potato cups step by step:
Preheat the Oven: Start by preheating your oven to 400°F (200°C). Grease a muffin tin to prevent sticking.
Prepare the Potatoes: Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel or paper towels. This step ensures crispy edges!
Mix the Ingredients: In a large bowl, combine the shredded potatoes, melted butter, salt, pepper, and half of the cheese. Mix until evenly coated.
Fill the Muffin Tin: Scoop the potato mixture into the greased muffin tin, pressing gently to form cup shapes. Make sure there’s a small indentation in the center for toppings later.
Bake Until Crispy: Bake for 25-30 minutes, or until the edges are golden brown and crispy.
Add the Toppings: Remove from the oven and sprinkle the remaining cheese and bacon on top. Return to the oven for another 5 minutes until the cheese is melted and bubbly.
Final Touches: Let the potato cups cool slightly before removing them from the tin. Top with sour cream and green onions.
Serve and Enjoy: Dig in while they’re warm and crispy! These are best enjoyed fresh out of the oven.
How to Serve Loaded Potato Cups
These little bites of heaven pair well with a variety of sides and dips. Here are a few ideas:
Dipping Sauces: Serve with ranch dressing, chipotle mayo, or a tangy barbecue sauce for extra flavor.
As a Side Dish: Perfect alongside grilled meats, burgers, or even a hearty bowl of chili.
Party Platter: Arrange them on a serving tray with other appetizers for the ultimate finger food spread.
Brunch Addition: They make a delicious addition to a breakfast or brunch spread with eggs and fresh fruit.
Additional Tips
Prep Ahead: Shred the potatoes and mix the ingredients ahead of time. Store in the fridge until ready to bake.
Make It Spicy: Add a pinch of cayenne pepper or top with diced jalapeños for a spicy kick.
Dietary Adjustments: Swap regular cheese for dairy-free alternatives and use turkey bacon for a lighter version.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Freezing Option: These freeze well! Simply bake, cool completely, and store in a freezer-safe container. Reheat in the oven when ready to enjoy.
FAQ Section
Can I use frozen hash browns instead of fresh potatoes? Yes! Just make sure they are thawed and well-drained to avoid excess moisture.
Can I make these ahead of time? Absolutely! Assemble them in the muffin tin and refrigerate. Bake when ready.
What’s the best way to reheat these? For best results, reheat in the oven at 350°F until warmed through to keep them crispy.
Can I add different toppings? Of course! Try adding caramelized onions, crumbled sausage, or even a drizzle of hot sauce.
Can I make these without a muffin tin? Yes! Simply shape small piles on a parchment-lined baking sheet and bake as directed.
Final Thoughts
Loaded Potato Cups are everything you love about a baked potato in a fun, bite-sized form. Crispy, cheesy, and packed with flavor, they’re perfect for any occasion. Give them a try—you won’t regret it! Let me know how they turn out, and happy cooking!
Print
Loaded Potato Cups
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 potato cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Loaded Potato Cups are the ultimate game-day snack! Crispy on the outside, soft on the inside, and loaded with cheese, bacon, and sour cream, they’re the perfect bite-sized appetizer for Super Bowl parties, family gatherings, or anytime you need a delicious, crowd-pleasing treat.
Ingredients
- 12 baby Yukon Gold or russet potatoes
- 1 tbsp olive oil
- Kosher salt & black pepper, to taste
- 1/2 cup shredded cheddar cheese
- 1/3 cup cooked bacon, crumbled
- Sour cream, to taste
- 1 green onion, chopped
Instructions
1. Prep the Potatoes:
- Preheat your oven to 400°F (200°C).
- Cook potatoes in the microwave until tender, about 5-8 minutes, depending on size.
2. Bake Until Crispy:
- Place cooked potatoes in a muffin tin and use a small container (like a dipping sauce cup) to press down, creating a hollow center.
- Brush with olive oil, then season with salt and pepper.
- Bake for 5-7 minutes until the edges become slightly crispy.
3. Load Them Up:
- Sprinkle shredded cheese and crumbled bacon into each potato cup.
- Return to the oven and bake until the cheese is melted.
4. Top & Serve:
- Add a dollop of sour cream and sprinkle with chopped green onions.
- Serve immediately and enjoy!
Notes
- Try adding jalapeños, hot sauce, or ranch drizzle for extra flavor.
- Swap cheddar for pepper jack or gouda for a twist.
- These reheat well in the air fryer for a crispy texture.
Nutrition
- Serving Size: 1 potato cup
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg