If you are craving a fun and flavorful snack or side dish that is bound to impress, this Loaded Potato Cups Recipe is your new best friend in the kitchen. Crispy potato shells filled with a creamy, cheesy mixture, bits of savory bacon, and a sprinkle of green onions come together to create bite-sized pockets of pure comfort. Each cup pops with texture and taste, making it perfect for gatherings, game days, or cozy nights in. They are simple to make but deliver so much personality on a plate that you’ll find yourself reaching for more.
Ingredients You’ll Need
These ingredients are straightforward yet essential in creating the perfect balance of flavors and textures for the Loaded Potato Cups Recipe. Each component enhances the dish, from the rustic russet potatoes to the blend of creamy sour cream and sharp cheddar that brings richness and depth.
- Russet potatoes (4 medium): The starchy texture makes them ideal for baking and scooping out to form sturdy cups.
- Olive oil (2 tablespoons): Used to brush the potato cups, helping to crisp up the edges beautifully.
- Salt and pepper: Simple seasoning that perfectly balances the flavors.
- Shredded cheddar cheese (1 cup, divided): Provides gooey, melty cheesiness—half mixed in the filling, half melted on top.
- Sour cream (1/2 cup + extra for serving): Adds creaminess and a slight tang, making the filling irresistibly smooth.
- Bacon (4 slices, cooked and crumbled): Gives a salty crunch that elevates every bite.
- Green onions (2 tablespoons, chopped): Infuses a fresh, mild onion bite for added brightness.
- Unsalted butter (1 tablespoon, melted): Enriches the filling and helps bind everything together.
- Chopped fresh parsley (2 tablespoons, optional): A pop of color and a hint of fresh herbal flavor to finish.
How to Make Loaded Potato Cups Recipe
Step 1: Prepare the Potatoes
Start by heating your oven to 400°F (200°C). Give your potatoes a good wash and scrub—they like to hide dirt under their skin! Prick each one several times with a fork to allow steam to escape while baking. Place the potatoes directly on a baking sheet and let them roast for 45 to 60 minutes until you can easily pierce them with a fork. Once they’re tender and fragrant, let them cool just enough so you can handle them safely. This gentle baking step is key to ensuring your potato cups have a golden, crispy shell that holds everything in place.
Step 2: Make the Potato Cups
Now that the potatoes are cool enough, slice each one lengthwise to create halves. Using a spoon, carefully scoop out most of the flesh, leaving about a 1/4-inch thick border around the edges to keep that perfect cup shape. Don’t throw away the potato innards—these will be the creamy heart of your delicious filling!
Step 3: Prepare the Filling
Pop the scooped-out potato into a medium bowl and mash it up with the sour cream, melted butter, and a pinch of salt and pepper to taste. Stir in half of your shredded cheddar cheese, the crumbled bacon bits, and the chopped green onions. This blend is what transforms simple potatoes into a rich, savory filling that will have everyone asking for seconds.
Step 4: Assemble the Loaded Potato Cups
Give each potato cup a little brush of olive oil on the inside to help create a crispy barrier once baked again. Generously fill each cup with the cheesy mashed potato mixture, pressing gently to pack it in. Top off each filled cup with the rest of your shredded cheddar cheese for that irresistible golden crust that melts over the filling.
Step 5: Bake the Loaded Potato Cups
Return your filled potato cups to the oven and bake for another 10 to 15 minutes. You’re looking for bubbling, melted cheese on top and crispy, lightly browned edges on the potatoes themselves. This final baking step melds all the flavors together and gives the Loaded Potato Cups Recipe that stunning presentation and crispy finish.
Step 6: Serve
Once out of the oven, let your potato cups cool for a few minutes—they are worth the wait! Garnish with an extra sprinkle of chopped green onions, some fresh parsley if you like, and a dollop of sour cream for that luscious finishing touch. Serve them warm, and prepare for compliments to come flooding in.
How to Serve Loaded Potato Cups Recipe
Garnishes
Fresh green onions and chopped parsley add a burst of color and a fresh note that perfectly contrasts with the hearty filling. A spoonful of sour cream on top adds creaminess and a subtle tang that brightens every bite. Feel free to add a dash of paprika or a sprinkle of crispy bacon bits for extra flair.
Side Dishes
Loaded Potato Cups shine alongside lighter salad greens, such as a crisp arugula or mixed baby greens tossed with a simple vinaigrette to balance the richness. They also pair wonderfully with grilled vegetables or a bowl of homemade tomato soup for a cozy, satisfying meal.
Creative Ways to Present
Try serving these potato cups on a wooden board or a colorful platter to make them inviting and shareable at your next party. You can also put toothpicks into each cup for easy handling during casual gatherings. For a fun twist, serve them with tiny ramekins of extra toppings like chopped chives, jalapeños, or crumbled blue cheese so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Loaded Potato Cups, store them in an airtight container in the refrigerator for up to 3 days. They hold up well, making them great for quick snacks or reheated sides throughout the week.
Freezing
You can freeze the assembled but unbaked potato cups on a baking sheet until solid, then transfer them to a freezer-safe container. They will keep for up to 2 months. When ready to enjoy, bake them directly from frozen, adding a few extra minutes to the baking time until they are heated through and golden on top.
Reheating
For the best texture, reheat your Loaded Potato Cups in a 350°F oven for about 15 minutes or until warmed through and the cheese is bubbly. Avoid microwaving if possible, as it can make the potato shells soggy instead of crisp.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal because of their starchy texture, which crisps up beautifully and holds the filling well. However, Yukon Gold potatoes can work in a pinch if you prefer a creamier, slightly buttery flavor.
Is there a vegetarian version of this recipe?
Absolutely! Simply omit the bacon and add sautéed mushrooms or caramelized onions for a delicious vegetarian alternative that still has plenty of savory depth.
Can I prepare the filling ahead of time?
Yes, you can prepare the filling a day in advance and keep it refrigerated. When ready to assemble, fill the potato cups and bake as directed for fresh, warm bites.
What can I substitute for sour cream?
If you’re not a fan of sour cream, Greek yogurt is a great substitute that provides similar creaminess and a slight tang, keeping that rich texture intact.
How do I make these gluten-free?
Good news: this recipe is naturally gluten-free, as long as you check that any cheese and bacon you use don’t contain added gluten ingredients.
Final Thoughts
I hope you find as much joy making and eating this Loaded Potato Cups Recipe as I do every time I whip it up. It’s a fantastic, crowd-pleasing dish that turns humble potatoes into bite-sized deliciousness perfect for any occasion. Don’t be surprised if these become your go-to comfort food that everyone asks for again and again. So grab those potatoes and start loading your cups—it’s totally worth it!
Print
Loaded Potato Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 55-75 minutes
- Total Time: 1 hour 5 minutes to 1 hour 25 minutes
- Yield: 12-14 potato cups
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Delicious loaded potato cups featuring tender baked russet potatoes hollowed out and filled with a creamy mixture of mashed potato, cheddar cheese, crispy bacon, sour cream, and green onions, then baked until bubbly and golden. Perfect as a hearty appetizer or side dish for any occasion.
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)
For Serving (Optional)
- Additional sour cream
- Additional chopped green onions
- Additional chopped fresh parsley
Instructions
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pierce each potato several times with a fork. Place them on a baking sheet and bake for 45-60 minutes until they are tender and can be easily pierced with a fork. Allow the potatoes to cool slightly until safe to handle.
- Make the potato cups: Once cooled enough to handle, cut each potato in half lengthwise. Use a spoon to gently scoop out the insides, leaving approximately 1/4 inch of potato around the edges to create a sturdy 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 creamy. Fold in half of the shredded cheddar cheese (1/2 cup), crumbled bacon, and chopped green onions, mixing thoroughly to combine.
- Assemble the loaded potato cups: Brush the inside of each hollowed potato cup with a bit of olive oil to help crisp the edges. Spoon the mashed potato mixture into each cup, pressing down gently to pack the filling evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top of each stuffed potato cup.
- Bake the loaded potato cups: Return the stuffed potato cups to the preheated oven and bake for 10-15 minutes, or until the cheese on top is melted, bubbly, and golden, and the edges of the potato cups become crispy.
- Serve: Remove the potato cups from the oven and let them cool slightly for a few minutes. Garnish with additional chopped green onions, parsley, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- Be careful not to scoop out too much potato when forming cups to prevent them from breaking.
- You can substitute sour cream with Greek yogurt for a tangier and protein-rich option.
- Bacon can be omitted or replaced with cooked mushrooms for a vegetarian variation.
- These potato cups can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- Leftover filling can be used as a creamy side dish or sandwich spread.
