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
Scale
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
