If you love comforting, bite-sized treats packed with all the best flavors of a loaded baked potato, then you are going to fall head over heels for this Loaded Potato Cups Recipe. Imagine golden, crispy potato skins perfectly cradling a creamy, cheesy mash mixed with crispy bacon and fresh green onions — every single bite bursts with warmth and flavor. These little cups are not only delightful to eat but also perfect for gatherings, snacks, or a fun side dish that everyone will rave about.
Ingredients You’ll Need
Getting started on the Loaded Potato Cups Recipe is a breeze, thanks to a handful of simple yet essential ingredients that each play a special role. From the fluffy russet potatoes forming the base to the sharp cheddar cheese offering richness and the crisp bacon adding savory goodness, every element contributes to an irresistible texture and inviting color palette.
- 4 medium russet potatoes: These are perfect for baking and scooping, delivering a fluffy interior that’s ideal for mixing and molding.
- 2 tablespoons olive oil: Used to brush the potato cups, it helps achieve that golden, crispy edge we all love.
- Salt and pepper, to taste: Essential for seasoning the potatoes and filling, bringing out the natural flavors.
- 1 cup shredded cheddar cheese (divided): Adds creamy sharpness and a melty topping that makes these cups irresistible.
- 1/2 cup sour cream: Infuses the filling with tangy creaminess that balances the bacon’s saltiness.
- 4 slices bacon, cooked and crumbled: Provides smoky crunch to complement the softness of the potato.
- 2 tablespoons chopped green onions: Adds freshness and a pop of vibrant color to finish off the flavor profile.
- 1 tablespoon unsalted butter, melted: Boosts the richness and helps bind the filling beautifully.
- 2 tablespoons chopped fresh parsley (optional): For a fresh, herbal touch and appealing garnish.
- Additional sour cream (optional, for serving): Perfect for dressing up the finished cups with an extra dollop of creaminess.
How to Make Loaded Potato Cups Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good wash and scrub to remove any dirt. Poke each one several times with a fork to let steam escape during baking. Place them on a baking sheet and let them bake for about 45 to 60 minutes until they’re tender with a fork’s gentle poke. Once out of the oven, allow the potatoes to cool just enough to handle comfortably before moving on.
Step 2: Make the Potato Cups
Now, slice each baked potato lengthwise to create two halves. Carefully scoop out the soft interior with a spoon, leaving a sturdy 1/4-inch rim all around to form a cup shape. Don’t toss that scooped potato — it’s getting mashed to become the luscious filling. These cups will hold all the good stuff, so take care not to break the skins.
Step 3: Prepare the Filling
In a medium bowl, combine the scooped potato with the sour cream and melted butter, seasoning with salt and pepper to your liking. Mix in half of the shredded cheddar cheese, the crispy crumbled bacon, and chopped green onions. This filling is creamy, savory, and bursting with texture — it’s the heart of the Loaded Potato Cups Recipe, so mix it until everything is evenly combined.
Step 4: Assemble the Loaded Potato Cups
Brush the insides of each potato cup lightly with olive oil to encourage crispiness as they bake. Then stuff each cup generously with the prepared filling, pressing gently so every bite is packed full of flavor. Top each loaded cup with the remaining cheddar cheese — this will melt into a bubbly, irresistible crust.
Step 5: Bake the Loaded Potato Cups
Pop the stuffed cups back into the oven and bake for about 10 to 15 minutes until the cheese melts beautifully and bubbles into golden perfection. The edges of the potato cups should crisp up nicely, creating a delightful contrast between crunchy shell and creamy interior.
Step 6: Serve and Enjoy!
Once out of the oven, let the potato cups rest for a few minutes to settle. Garnish with extra green onions, parsley, and a generous dollop of sour cream if you’d like. Serve warm and watch these crowd-pleasers get devoured swiftly!
How to Serve Loaded Potato Cups Recipe
Garnishes
The best way to bring out the flavors and add an elegant finishing touch is with fresh garnishes. Sprinkle chopped green onions and parsley over the warm potato cups for a burst of color and freshness. A dollop of sour cream adds luxurious creaminess and a little tang that perfectly balances the richness.
Side Dishes
Loaded Potato Cups are satisfying on their own, but pairing them with a crisp green salad or steamed veggies adds brightness and balance to the meal. They also make a fantastic side for grilled meats or roasted chicken, turning a simple dinner into a festive feast everyone will love.
Creative Ways to Present
Want to impress guests? Serve the Loaded Potato Cups Recipe on a beautiful platter with small bowls of additional toppings like chives, jalapeños, or extra bacon for a build-your-own potato bar vibe. You can also place them in mini muffin tins for perfectly portioned bites at parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), let the potato cups cool completely before sealing them in an airtight container. They will keep well in the refrigerator for up to 3 days, making them a convenient ready-to-go snack or meal addition.
Freezing
Loaded Potato Cups can be frozen, but for best results, freeze them before baking. Arrange the stuffed cups on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to a month. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, place the loaded potato cups in a preheated oven at 350°F (175°C) until warmed through and the cheese is bubbly again. Microwaving is possible for a quick fix but may sacrifice crispiness, so the oven is preferred if you want to preserve that delicious texture contrast.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes add a lovely natural sweetness and vibrant color to the Loaded Potato Cups Recipe. Just adjust the baking time slightly depending on their size so they become tender before scooping.
Is there a vegetarian version of this recipe?
Definitely! Simply omit the bacon and consider adding sautéed mushrooms or roasted vegetables for an earthy, savory twist. You can also boost the flavor with smoked paprika or a sprinkle of your favorite herbs.
Can I prepare the potato cups in advance?
Yes, you can bake and scoop out the potatoes ahead of time. Keep the potato shells and filling separate in the refrigerator, then assemble and bake just before serving for the freshest results.
What kind of cheese works best?
Cheddar is classic for its sharp flavor and meltability, but feel free to experiment with mozzarella for extra gooeyness, pepper jack for spice, or a blend of cheeses to customize your Loaded Potato Cups Recipe.
How can I make these healthier?
To lighten up the recipe, use Greek yogurt instead of sour cream, turkey bacon in place of regular bacon, and reduce the amount of butter. You can also add more veggies into the filling like spinach or bell peppers for extra nutrition.
Final Thoughts
This Loaded Potato Cups Recipe is one of those comforting gems that feels like a warm hug in food form. It’s easy to make, endlessly customizable, and practically guaranteed to satisfy cravings for all things cheesy, crispy, and delicious. Give it a try and watch it become your new favorite go-to for sharing with friends and family!
Print
Loaded Potato Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Loaded Potato Cups are a delicious and creative twist on classic baked potatoes. Crispy potato shells are filled with a creamy, cheesy mixture of mashed potato, sour cream, bacon, and green onions, then baked to golden perfection for a warm and comforting appetizer or side dish that’s perfect for gatherings or family dinners.
Ingredients
Potatoes and Base
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon unsalted butter, melted
Filling
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
Optional Garnishes
- 2 tablespoons chopped fresh parsley
- Additional sour cream (for serving)
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then pierce each one several times with a fork. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork. Let the potatoes cool slightly before handling.
- Make the potato cups: Once the potatoes are cool enough to handle, cut each one in half lengthwise. Use a spoon to carefully scoop out the insides, leaving about 1/4-inch of potato along the edges to form a sturdy “cup.” Save 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 1/2 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions until thoroughly combined.
- Assemble the loaded potato cups: Brush the inside of each potato cup with a little olive oil to help crisp the edges. Stuff each cup with the mashed potato mixture, pressing down gently to pack it in. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tops.
- Bake the loaded potato cups: Return the stuffed potato cups to the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and the edges of the potatoes are crispy and golden brown.
- Serve: Remove the potato cups from the oven and let them cool for a few minutes. Garnish with additional chopped green onions, fresh parsley, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- For crispier potato edges, brush the potato cups with olive oil before baking.
- You can substitute bacon with vegetarian bacon or omit for a vegetarian version.
- Make ahead by preparing the potato cups and filling; bake just before serving.
- Use medium russet potatoes for best size and texture.
- Adjust sour cream and cheese quantities to taste for creaminess and flavor.
