Loaded Potato Cups

If you’re looking for a fun, satisfying, and crowd-pleasing dish, these Loaded Potato Cups are exactly what you need. They take everything you love about loaded baked potatoes—creamy mashed potatoes, savory beef, gooey cheese, and fresh toppings—and pack it into crispy, handheld bites. Perfect for game days, parties, or even a creative side dish at dinner, these potato cups are full of flavor and endlessly customizable.

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Why You’ll Love This Recipe
Bite-Sized & Portable – Perfectly portioned, easy to serve, and fun to eat.
All the Loaded Flavor – Everything you love about a classic loaded baked potato in one crispy cup.
Customizable – Swap in your favorite toppings or use different meats and cheeses.
Kid & Crowd Friendly – Great for lunchboxes, potlucks, or parties.
Make Ahead – Easy to prep and reheat when needed.

Ingredients You’ll Need

For the Potato Base:

• 4 medium russet potatoes, peeled and diced
• 2 tbsp butter
• ¼ cup sour cream or plain Greek yogurt
• ¼ cup milk or dairy-free alternative
• ½ tsp garlic powder
• ¼ tsp black pepper
• Salt to taste
• 1 large egg, lightly beaten

For the Filling:

• ½ lb ground beef or ground chicken
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• ½ cup shredded cheddar cheese
• 2 green onions, finely chopped (green and white parts separated)

For Topping:

• Extra shredded cheese
• Sour cream or Greek yogurt
• Extra chopped green onions or chives
• Diced tomatoes, turkey bacon, crumbled tortilla chips, or jalapeños (optional)

Tools You’ll Need
12-cup muffin tin
Medium saucepan
Mixing bowls
Spatula or wooden spoon
Non-stick spray or butter
Spoon or small scoop

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Add diced potatoes to a pot of salted boiling water.
2. Cook for about 12–15 minutes, or until fork-tender.
3. Drain well and return to the pot.

Step 2: Make the Mashed Potatoes

1. Mash the cooked potatoes with butter, sour cream, and milk until smooth.
2. Stir in garlic powder, black pepper, and salt to taste.
3. Let cool slightly, then mix in the beaten egg (this helps bind the cups during baking).

Step 3: Prep the Muffin Tin

1. Preheat the oven to 400°F (200°C).
2. Spray the muffin tin with non-stick spray or brush with butter.
3. Scoop 2–3 tablespoons of the mashed potatoes into each cup.
4. Use the back of a spoon to press the potatoes against the sides and bottom, creating a well in the center.

Step 4: Bake the Potato Cups

1. Bake for 18–20 minutes, or until the edges are golden and slightly crispy.
2. Remove from oven and let cool slightly.

Step 5: Cook the Filling

1. In a skillet, heat olive oil over medium heat.
2. Add ground beef and season with onion powder, smoked paprika, black pepper, and salt.
3. Cook until browned and fully cooked, about 6–7 minutes.
4. Stir in chopped white parts of green onions and shredded cheese. Mix until melted and combined.

Step 6: Fill the Potato Cups

1. Spoon the beef mixture into each baked potato cup, pressing down gently to fill.
2. Top with a little extra cheese if desired.
3. Return to oven and bake for another 8–10 minutes until cheese is melted and bubbly.

Step 7: Garnish & Serve

1. Let the cups cool for a few minutes in the tin.
2. Carefully remove and place on a serving platter.
3. Top with sour cream, chopped green onions, and your favorite garnishes.
4. Serve warm and enjoy every loaded bite!

Tips for Perfect Potato Cups
Let Mashed Potatoes Cool Before Adding Egg – Prevents scrambled eggs in your mix.
Press Well – Create deep wells in each cup so they hold more filling.
Don’t Skip the Spray – Greasing the muffin tin ensures they come out easily.
Make It Spicy – Add chopped jalapeños or a dash of hot sauce to the meat mixture for heat.

Serving Suggestions
Game Day Platter – Serve with mini sliders and nachos for the ultimate spread.
Side Dish – Great with grilled chicken or burgers.
Snack Box – Pack a few with veggies and dip for a filling lunch.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze in a single layer. Store in a freezer-safe bag for up to 2 months.

Reheating:
Oven: Reheat at 350°F for 10–12 minutes.
Air Fryer: Crisp up at 375°F for 6–7 minutes.
Microwave: Heat in 30-second intervals until warm.

Frequently Asked Questions

1. Can I make these vegetarian?
Yes! Use black beans, lentils, or chopped mushrooms instead of meat.

2. What’s the best cheese to use?
Cheddar, mozzarella, pepper jack, or a Mexican blend all work beautifully.

3. Can I prep these in advance?
Definitely. Assemble the cups and refrigerate. Bake when ready to serve.

4. Can I use sweet potatoes?
Yes, just prepare them the same way and note they’ll be a bit softer and sweeter.

5. What’s the best way to remove them from the pan?
Use a small offset spatula or butter knife to gently loosen the edges before lifting.

Final Thoughts
These Loaded Potato Cups are a fun and flavorful way to enjoy everything you love about baked potatoes—just in a more snackable form. With a crispy potato shell and a cheesy, savory filling, they’re guaranteed to disappear fast. Whether you’re entertaining guests or just switching up your side dish routine, this recipe is one to keep in your back pocket.

Give them a try and let me know how they turned out! Share your creations and tag your take—I’d love to see your version of these loaded bites.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving – 2 cups):
Calories: 250 | Protein: 12g | Carbohydrates: 20g | Fat: 14g | Fiber: 2g | Sodium: 310mg

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