If you’re searching for a fun, comforting, and utterly addictive dish, this Loaded Potato Cups Recipe is an absolute must-try. Imagine crispy potato shells brimming with a creamy, cheesy, bacon-studded filling that’s bursting with flavor in every bite. These little cups are perfect for parties, family dinners, or a cozy night in when you want something hearty yet easy to enjoy. I love how versatile and satisfying they are, transforming humble russet potatoes into a crowd-pleasing snack that everyone asks for again and again.
Ingredients You’ll Need
The magic of this Loaded Potato Cups Recipe truly starts with a handful of simple ingredients that each play a crucial role. From the starchy potatoes offering that crisp-and-creamy contrast, to the sharp cheddar cheese and savory bacon providing layers of flavor, every element counts to create a perfectly balanced bite.
- 4 medium russet potatoes: These are perfect for their sturdy skin and fluffy interior, ideal for scooping out to make your potato cups.
- 2 tablespoons olive oil: Used to brush the cups, it helps crisp up the edges beautifully while adding subtle richness.
- Salt and pepper, to taste: Simple seasoning elevates the flavors without overpowering the natural potato goodness.
- 1 cup shredded cheddar cheese (divided): Cheddar’s sharpness pairs perfectly with the mellow potatoes and bacon, split for mixing in and topping.
- 1/2 cup sour cream: Adds creamy tang that balances richness and binds the filling together.
- 4 slices bacon, cooked and crumbled: Crisp bacon bits inject smoky, savory goodness, making these cups irresistibly tasty.
- 2 tablespoons chopped green onions: Freshness and a mild bite brighten each mouthful and create visual appeal.
- 1 tablespoon unsalted butter, melted: Butter melts into the filling, enhancing smooth texture and flavor.
- 2 tablespoons chopped fresh parsley (optional): Adds a pop of green and subtle herbal notes, perfect for garnishing.
- Additional sour cream (optional, for serving): Classic topping that complements every flavorful bite.
How to Make Loaded Potato Cups Recipe
Step 1: Prepare the potatoes
Start by preheating your oven to 400°F (200°C). Give the russet potatoes a good scrub, then prick them a few times with a fork to let the steam escape as they bake. Pop them onto a baking sheet and roast for 45 to 60 minutes until they are fork-tender and their skins have crisped up delightfully. Let them cool just enough so they’re easy to handle, but still warm enough to scoop.
Step 2: Make the potato cups
Carefully slice each potato in half lengthwise. Use a spoon to gently scoop out the inside flesh, leaving about a quarter-inch of potato around the edges so your cups hold their shape. Keep the scooped-out potato in a bowl – this is the base for your creamy, dreamy filling!
Step 3: Prepare the filling
Now for the fun part: in a medium bowl, mash the scooped-out potato with the sour cream, melted butter, salt, and pepper until smooth and well combined. Stir in half the cheddar cheese, the crumbled bacon, and chopped green onions, mixing everything gently but thoroughly. Your filling should be creamy, cheesy, and packed with smoky, fresh flavors.
Step 4: Assemble the loaded potato cups
Brush the insides of your potato cups with a little olive oil to ensure that beautiful crispiness. Stuff each cup generously with your cheesy bacon filling, pressing it down to fit as much as possible. Sprinkle the remaining cheddar cheese over the top – this will melt into a golden, bubbling crown when baked.
Step 5: Bake the loaded potato cups
Slide your stuffed potato cups back into the oven and bake for another 10 to 15 minutes until the cheese on top is melty and bubbly, and the edges of the potatoes are perfectly crisp. The aroma at this point is absolutely irresistible!
Step 6: Serve loaded potato cups recipe
Once out of the oven, let the potato cups cool for just a few minutes. Garnish with the remaining green onions and fresh parsley for color and freshness. Add a dollop of sour cream for that classic finish. Serve them warm and watch how quickly they disappear.
How to Serve Loaded Potato Cups Recipe
Garnishes
Sprinkling fresh herbs like parsley or extra chopped green onions over the baked potato cups adds a lovely burst of color and a hit of freshness that balances the richness inside. Don’t forget a generous spoonful of sour cream on top for the creamiest, tangiest touch that guests love.
Side Dishes
Loaded potato cups are hearty on their own, but pairing them with a crisp green salad or some roasted veggies gives a refreshing contrast that rounds out the meal. They’re also fantastic alongside grilled meats or a bowl of soup for a complete, comfort-food experience.
Creative Ways to Present
For a party, serve each loaded potato cup in a mini muffin tin or on a rustic wooden board lined with parchment – it looks charming and makes grabbing them super easy. You can also vary the fillings to suit different tastes—try swapping bacon for sautéed mushrooms or adding a sprinkle of smoked paprika for an exciting twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover loaded potato cups, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making for a quick and tasty ready-to-eat snack or side.
Freezing
You can freeze these potato cups, but for best texture, it’s ideal to freeze them before baking. Assemble the cups fully, then flash freeze on a tray before transferring to a freezer-safe bag. When ready, bake them straight from frozen, adding extra time to ensure they heat through evenly.
Reheating
To reheat leftover or frozen loaded potato cups, pop them in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until warmed through and the cheese is bubbling again. Avoid microwaving if you want to keep the crispy edges intact.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes will bring a natural sweetness and vibrant color to your loaded potato cups, creating a delicious variation. Just bake and scoop them the same way.
What can I substitute for bacon in this recipe?
If you’d prefer to skip bacon, crispy sautéed mushrooms or smoked paprika can add wonderful depth and savoriness to the filling without missing that smoky punch.
How many potato cups does this recipe make?
This Loaded Potato Cups Recipe yields about 12 generous servings—perfect for sharing with family or friends at your next gathering.
Can I prepare the potato cups in advance?
You can prepare and stuff the cups ahead of time and refrigerate them unbaked for up to 24 hours. When ready to eat, just bake as directed, adding a few extra minutes.
Are these loaded potato cups gluten-free?
Yes! This recipe is naturally gluten-free as long as you ensure your cheese and bacon are free from any added gluten-containing ingredients.
Final Thoughts
This Loaded Potato Cups Recipe is one of those dishes that brings together simple ingredients in a way that feels truly special and comforting. Whether you’re making them for a casual get-together or a cozy night in, they never fail to impress with their crispy edges, creamy filling, and generous toppings. Give this recipe a try—you might just find a new favorite to revisit time and again!
Print
Loaded Potato Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
These Loaded Potato Cups are a delicious and comforting appetizer or side dish featuring tender baked russet potatoes filled with a creamy mixture of mashed potato, sour cream, bacon, cheese, and green onions, then baked until golden and bubbly. Perfect for parties, family dinners, or game day snacks, these savory cups are easy to make and bursting with flavor.
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
Garnish
- 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 45-60 minutes, or until they are tender when pierced with a fork. Allow the potatoes to 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 potato flesh, leaving a 1/4-inch thick shell to form the cup. Save the scooped-out potato for the filling mixture.
- Prepare the filling: In a medium bowl, mash the scooped-out potato with the sour cream, melted butter, salt, and pepper. Stir in 1/2 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions until well combined.
- Assemble the loaded potato cups: Brush the inside of each potato shell with a bit of olive oil. Fill each cup with the mashed potato mixture, pressing down gently to pack. Sprinkle the remaining 1/2 cup of 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 potato edges become crispy.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped green onions, fresh parsley, and an optional dollop of sour cream. Serve warm and enjoy!
Notes
- You can make these potato cups ahead of time by preparing the filling and potato shells separately and assembling before baking.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or spinach to the filling.
- Use sharp cheddar cheese for a more pronounced flavor.
- Ensure potatoes are fully baked through to get a creamy interior for easy scooping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
