If you’re looking for a cozy, crowd-pleasing snack or appetizer that bursts with flavor and comfort, this Loaded Potato Cups Recipe is your new best friend in the kitchen. Imagine crispy potato shells filled to the brim with creamy, cheesy mashed potato goodness, speckled with smoky bacon and fresh green onions. It’s a perfect blend of textures and tastes that come together in a way that’s as fun to make as it is to eat. Whether you’re entertaining guests or craving a satisfying treat, these loaded little cups are guaranteed to bring smiles all around.
Ingredients You’ll Need
These ingredients are wonderfully simple but play essential roles in achieving that perfect balance of flavor, texture, and color in your Loaded Potato Cups Recipe. Each element is thoughtfully chosen to create a harmonious dish that’s both comforting and visually inviting.
- 4 medium russet potatoes: The sturdy base that bakes up crispy on the outside and fluffy on the inside, perfect for scooping and stuffing.
- 2 tablespoons olive oil: Adds a lovely crispness to the potato cups and helps the edges brown beautifully.
- Salt and pepper, to taste: Simple seasonings that enhance every flavor component without overpowering.
- 1 cup shredded cheddar cheese (divided): Sharp, melty cheddar that brings gooey richness and that irresistible golden top.
- 1/2 cup sour cream: Adds creaminess and tang that elevates the mashed potato filling.
- 4 slices bacon, cooked and crumbled: Smoky, crispy bacon bits that lend a savory punch and delightful crunch.
- 2 tablespoons chopped green onions: Freshness and a mild bite that lighten and brighten the dish.
- 1 tablespoon unsalted butter, melted: Infuses richness into the potato mash, making it extra smooth and flavorful.
- 2 tablespoons chopped fresh parsley (optional): For a pop of color and subtle herbal notes that make the dish feel fresh and inviting.
- Additional sour cream (optional, for serving): Perfect for dolloping on top to add a cooling creamy contrast.
How to Make Loaded Potato Cups Recipe
Step 1: Prepare the potatoes
Start by washing and scrubbing those russet potatoes really well, because we’re keeping the skins on for that rustic crispiness. After poking them a few times with a fork to let steam escape, pop them on a baking sheet and bake at 400°F (200°C). About 45 to 60 minutes later, your potatoes will be tender all the way through—a sign they’re ready for the next step! Let them cool just enough so you can handle them comfortably without losing that warm, fluffy heart.
Step 2: Make the potato cups
Now comes the fun part: turning these gorgeous baked potatoes into little edible bowls. Slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4-inch thickness on the edges—this keeps your cups sturdy and crispy. Don’t toss the scooped potato; it’s the starring ingredient for your luscious filling.
Step 3: Prepare the filling
In a medium bowl, mash the potato pulp with melted butter, sour cream, salt, and pepper until silky smooth. Stir in half of the shredded cheddar cheese, the smoky crumbled bacon, and those zingy chopped green onions. This combination creates a creamy, decadent filling that’s bursting with flavor and texture.
Step 4: Assemble the loaded potato cups
Lightly brush the insides of the potato shells with olive oil to help them develop that coveted golden crust when baked again. Fill each cup generously with the mashed potato mixture, pressing down gently so every bite is packed with cheesy, bacon-studded goodness. Sprinkle the remaining cheddar cheese on top—this will melt into a gorgeous, bubbly layer during the final bake.
Step 5: Bake the loaded potato cups
Slide the loaded cups back into your preheated oven. Bake for 10 to 15 minutes until the cheese is melted, bubbling, and starting to turn those irresistible golden brown edges. The contrast between the crispy cups and creamy filling is what makes this Loaded Potato Cups Recipe truly delightful.
Step 6: Serve
Remove the potato cups and let them rest for just a few minutes so they’re warm but manageable. Garnish with a sprinkle of fresh parsley and extra green onions for a fresh pop of color and bite. A dollop of sour cream on top adds an optional, cooling contrast that melts in your mouth. Serve these beauties warm and watch them disappear fast!
How to Serve Loaded Potato Cups Recipe
Garnishes
Garnishes are your chance to layer on even more flavor and visual appeal. Think fresh green onions for a pop of color and mild oniony sweetness, chopped parsley for that garden-fresh vibe, and an extra dollop of sour cream for creamy coolness. These simple touches take the Loaded Potato Cups Recipe to the next level and make every bite feel special.
Side Dishes
These loaded cups pair beautifully with light, crisp sides that complement their rich flavor without overwhelming. A fresh mixed greens salad with a zesty vinaigrette or a refreshing cucumber-tomato salad adds a lovely contrast. For heartier meals, pair with grilled chicken or roasted veggies to round out the plate.
Creative Ways to Present
Presentation can turn a simple snack into a crowd-stopping appetizer. Serve the loaded potato cups nestled on a rustic wooden board with scattered fresh herbs for an inviting spread. Or place individual potato cups on pretty small plates topped with edible flowers or microgreens for an elegant touch. Using mini muffin tins to keep the cups upright during baking and serving can also make them a perfect party finger food!
Make Ahead and Storage
Storing Leftovers
If you have any leftover loaded potato cups (which happens rarely), store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days without losing their flavor or texture.
Freezing
You can freeze the prepared potato cups before the final bake. Arrange them on a baking tray so they don’t touch, freeze until solid, then transfer to a freezer-safe container or bag. When you’re ready, bake them straight from frozen—just add a few extra minutes to the baking time. Frozen potato cups are best enjoyed within 1 to 2 months for maximum taste.
Reheating
For perfectly crispy reheated loaded potato cups, rewarm them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through and the cheese bubbles again. Avoid microwaving if you want to keep that crispy edge—microwaves tend to soften the potato skins.
FAQs
Can I use sweet potatoes instead of russets?
Absolutely! Sweet potatoes add a naturally sweeter flavor and pair well with the savory filling. Just keep in mind they may bake a bit faster and have a slightly softer skin, so handle gently when scooping.
What can I use instead of bacon?
If bacon isn’t your thing, try crispy cooked pancetta, chopped ham, or even a smoky vegetarian bacon alternative. The key is maintaining that salty, crunchy component that balances the creamy filling.
Is there a vegetarian version of this Loaded Potato Cups Recipe?
Yes! Skip the bacon and add sautéed mushrooms or roasted red peppers for extra umami and texture. You can also boost the cheese and green onion quantities or add a sprinkle of smoked paprika for a smoky flavor without meat.
Can I prepare the filling ahead of time?
You can prepare the mashed potato filling a day in advance and store it in the fridge. When ready to assemble, simply fill the scooped potato shells and bake as usual. Just give the filling a good stir before assembling if it firms up.
What’s the best cheese to use?
Sharp cheddar works beautifully here because it melts well and brings a nice tangy flavor. Feel free to experiment with other melty cheeses like Monterey Jack, Gruyère, or a smoked gouda for a unique twist.
Final Thoughts
This Loaded Potato Cups Recipe is a total game-changer when you want something both simple and extravagant at the same time. It’s warm, cheesy, and packed with flavor, plus it’s ridiculously easy to whip up. I can’t wait for you to try it and see how these crispy little potato cups become a fast favorite at your table, just like they have at mine. Get ready to impress and indulge!
Print
Loaded Potato Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Delicious and hearty Loaded Potato Cups filled with a creamy mixture of mashed potato, sour cream, cheese, bacon, and green onions, baked to golden perfection with a crispy edge. This comforting side dish is perfect for family dinners or gatherings and serves 12.
Ingredients
Potatoes
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Filling
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
- 1 tablespoon unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional)
- Additional sour cream (optional, for serving)
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pierce each one several times with a fork. Place the potatoes on a baking sheet and bake for 45 to 60 minutes until they are tender when pierced with a fork. Allow the potatoes to cool slightly so they can be handled safely.
- Make the potato cups: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Using a spoon, carefully scoop out the inside flesh of the potatoes, leaving approximately a 1/4-inch thick layer along the edges to maintain the cup shape. Set aside the scooped-out potato for the filling.
- Prepare the filling: In a medium bowl, mash the scooped-out potato with sour cream, melted butter, salt, and pepper until smooth and creamy. Stir in half of the shredded cheddar cheese, the crumbled bacon, and chopped green onions, mixing until all ingredients are well combined.
- Assemble the loaded potato cups: Lightly brush the inside surfaces of each potato cup with olive oil. Fill each cup with the prepared mashed potato mixture, gently pressing it down to pack tightly. Top each filled cup with the remaining shredded cheddar cheese.
- Bake the loaded potato cups: Return the stuffed potato cups to the oven and bake for 10 to 15 minutes, or until the cheese has melted, is bubbly, and the edges of the potato cups start to crisp up.
- Serve: Remove the potato cups from the oven and let them cool slightly. Garnish with extra chopped green onions, fresh parsley if desired, and a dollop of sour cream for serving. Serve warm and enjoy this comforting dish!
Notes
- Use russet potatoes for the best texture; they are starchy and hold shape well.
- To save time, you can bake the potatoes a day ahead and refrigerate them overnight.
- For a vegetarian option, omit the bacon and increase cheese or add sautéed mushrooms or bell peppers.
- These potato cups can be reheated in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
- Customize toppings by adding jalapeños, chives, or different cheese varieties.
