If you’re searching for a fun, crowd-pleasing twist on classic comfort flavors, look no further than these Loaded Potato Cups. With their crispy edges, creamy centers, smoky bacon, sharp cheddar, and a pop of green onion, every bite is the perfect mashup of baked potato and party snack. These handy, muffin-sized treats are just as welcome at a brunch buffet as they are on a cozy night in, and they’re sure to become a favorite whenever you need something both impressive and easy.
Ingredients You’ll Need
Loaded Potato Cups are as simple as can be, but each ingredient steps up to make them totally irresistible. From fluffy russet potatoes to smoky bacon and bright, fresh scallions, every element adds a crucial touch of flavor, texture, or color.
- Russet potatoes: The starchy texture of russets ensures that the cups are light yet substantial, perfect for holding their shape.
- Sour cream: Brings just the right amount of creaminess and a subtle tang that lifts all the flavors.
- Shredded cheddar cheese: Melts beautifully in the oven, adding gooey, cheesy goodness throughout the cups.
- Cooked bacon, crumbled: Smoky, savory, and crunchy, bacon delivers that classic loaded potato punch.
- Green onions, finely chopped: Brightens every bite with a little oniony snap and fresh color.
- Salt and black pepper: Enhances the natural potato flavor and balances all the add-ins—don’t skimp!
- Garlic powder: Adds a subtle undertone of savory warmth in the background.
- Onion powder: Boosts the savory qualities and depth of flavor.
- Egg, lightly beaten: Acts as a binder, helping the cups hold their form, especially when serving warm.
- Grated Parmesan cheese: Lends a salty, umami-rich bite and helps crisp up the tops.
- Cooking spray: Keeps everything from sticking and makes cleanup a breeze.
How to Make Loaded Potato Cups
Step 1: Prepare the Muffin Tin and Preheat Your Oven
Start by preheating your oven to 400°F. While that warms up, grab a standard 12-cup muffin tin and give it a generous coat of cooking spray. This ensures your Loaded Potato Cups will come out with perfectly crisp edges and intact tops—no sticking or mess to worry about.
Step 2: Boil and Mash the Potatoes
Peel and dice your russet potatoes, then simmer them in salted water for about 10 to 12 minutes, just until they’re fork-tender. Drain well—the drier the potatoes, the fluffier your cups. Mash them up in a large bowl to get a nice, smooth base for all your delicious mix-ins.
Step 3: Mix In All the Good Stuff
This is where the magic happens. Add sour cream, shredded cheddar, crumbled bacon, and chopped green onions straight into the fluffy potatoes. Sprinkle in your salt, pepper, garlic powder, and onion powder for savory depth. Stir it all together, then blend in the lightly beaten egg and Parmesan cheese for structure and a little extra richness. The mixture should be thick, creamy, and studded with tasty bits in every scoop.
Step 4: Fill and Shape the Muffin Cups
Using a cookie scoop or large spoon, divide the potato mixture evenly among the muffin cups. Press each one down gently with the back of your spoon so they fill the whole cup and have a slight mound on top—this gives those signature golden, crispy crowns everyone loves. Don’t worry about them being perfect; the rustic look is part of the appeal.
Step 5: Bake Until Golden and Crispy
Place the muffin tin in your hot oven and bake the Loaded Potato Cups for 20 to 25 minutes. You’re aiming for deeply golden tops and crispy, caramelized edges. Let them cool for about 5 minutes before you carefully loosen and lift each cup out; this short rest helps them firm up just enough for effortless serving.
Step 6: Top and Serve
Once the cups are out of the tin, add your favorite finishing touches. A dollop of extra sour cream, a sprinkle of chopped green onions, or another handful of cheese takes these over the top. Serve them piping hot and watch them disappear.
How to Serve Loaded Potato Cups
Garnishes
Toppings really set off these Loaded Potato Cups. Try fresh chopped green onions for extra zip, a swirl of sour cream for cool creaminess, or an extra sprinkle of cheddar or Parmesan to satisfy cheese lovers. Even a dash of hot sauce works for those who like a little kick.
Side Dishes
While these cups are amazing on their own, they’re even better with a supporting cast. Pair them with a fresh salad, a platter of roasted veggies, or as a starchy side for grilled chicken or steak. For brunch, try them with scrambled eggs and fruit—so satisfying!
Creative Ways to Present
Loaded Potato Cups are made for sharing and showing off. Arrange them in a circular pattern on a platter with colorful garnishes. Serve in mini cupcake liners for easy picking at a party. Or, stack them high on a cake stand for a whimsical twist on the classic appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extras, just pop the remaining Loaded Potato Cups in an airtight container and tuck them into the fridge. They’ll stay fresh and tasty for up to four days, making them perfect for quick snacks or an easy side later in the week.
Freezing
Loaded Potato Cups are surprisingly freezer-friendly! After baking and cooling completely, wrap each cup individually in plastic wrap, then seal them in an airtight container or freezer bag. They’ll keep well for up to one month—just thaw in the fridge overnight before reheating.
Reheating
To bring back their crispy edges, reheat Loaded Potato Cups in a 350°F oven for about 10 minutes, or until hot throughout. The microwave works in a pinch, but the oven or a toaster oven truly revives their texture and taste best.
FAQs
Can I use leftover mashed potatoes for Loaded Potato Cups?
Absolutely! This recipe is fantastic for using up leftover mashed potatoes—just make sure they’re not too soft or watery. Fold them together with the cheeses, bacon, green onions, and the rest of the ingredients, then proceed as usual.
Can I make Loaded Potato Cups without bacon?
Definitely. If you want a vegetarian option or need to skip bacon, try tossing in sautéed mushrooms, sun-dried tomatoes, or simply more cheese. You can even use turkey bacon or plant-based bacon for a lighter take.
How can I make Loaded Potato Cups spicier?
For a little heat, stir in diced jalapeños, a dash of hot sauce, or a pinch of cayenne pepper with the other mix-ins. Spicy cooked chorizo or pepper jack cheese are fun additions, too.
Which potatoes work best—can I swap for Yukon Gold?
Russets are ideal for their fluffy texture, but Yukon Golds can definitely work! They produce a creamier, slightly denser bite. Try to avoid waxy potatoes like red potatoes, which don’t mash as well for this recipe.
Can I prep Loaded Potato Cups in advance?
Yes! You can assemble the mixture and fill the muffin tins ahead of time—just cover and refrigerate overnight. Bake them off just before serving for ultimate freshness and crunch.
Final Thoughts
There’s just something so joyful about sharing Loaded Potato Cups with friends and family, whether for a celebration or a weeknight treat. Easy, customizable, and always delicious, this recipe is destined to land in your regular rotation. Give them a try and see how quickly they disappear!
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Loaded Potato Cups Recipe
- Total Time: 45 minutes
- Yield: 12 potato cups 1x
- Diet: Non-Vegetarian
Description
These Loaded Potato Cups are a delightful twist on classic mashed potatoes, baked to perfection in individual portions. Packed with savory flavors and a cheesy, crispy crust, they make a fantastic appetizer or side dish for any occasion.
Ingredients
Potato Cups:
- 3 large russet potatoes, peeled and diced
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon, crumbled
- 2 green onions, finely chopped
- Salt and black pepper to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 egg, lightly beaten
- ¼ cup grated Parmesan cheese
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 400°F and lightly grease a 12-cup muffin tin with cooking spray.
- Prepare Potatoes: Boil the diced potatoes in salted water until fork-tender. Drain and mash in a bowl. Add sour cream, cheddar cheese, bacon, green onions, seasonings, and mix. Stir in the egg and Parmesan cheese.
- Fill Muffin Tin: Scoop the potato mixture into the muffin tin, pressing down gently. Bake for 20–25 minutes until golden and crispy.
- Serve: Let cool for 5 minutes before removing from the tin. Top with extra toppings like sour cream, green onions, or cheese if desired. Serve warm.
Notes
- Great for parties, meal prep, or using up leftover mashed potatoes.
- For a spicier kick, add chopped jalapeños or use turkey bacon for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer or Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato cup
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
