Imagine a golden, crispy potato bite with a cheesy, savory filling and a tangy finish on top—Potato Cups deliver all that comfort and joy in one little handheld treat! Whether you’re hosting brunch, looking for an appetizer that wows, or craving the ultimate snack, these versatile Potato Cups promise a hit of flavor and fun, all while being blissfully simple to prepare. Get ready to fall in love with a recipe that feels both nostalgic and brand new, every single bite.

Ingredients You’ll Need

The beauty of Potato Cups lies in the straightforward, accessible ingredients that each play a standout role. With just a handful of kitchen staples, you get bold flavors, textural contrast, and a gorgeous pop of color in every cup. Here’s what you’ll need and why each element matters:

4 medium russet potatoes, peeled and grated: Russets are key for their fluffy interiors and super crispy edges when baked.
2 tablespoons olive oil: This helps the potatoes brown beautifully and adds a subtle, savory richness.
1 teaspoon salt: Enhances the classic potato flavor and balances the overall dish.
1/2 teaspoon black pepper: Adds gentle heat and earthiness that lifts all the other flavors.
1/2 teaspoon garlic powder: Brings a deliciously mellow, aromatic spark to the mix—no chopping needed!
1/2 teaspoon paprika: Gives a warm hue and a slightly smoky undertone to each bite.
1 cup shredded cheddar cheese: Melty, tangy cheddar is what keeps these Potato Cups pure comfort food.
1/2 cup cooked bacon, crumbled: A salty, savory punch that brings a little crunch and decadence (totally optional or customizable).
1/2 cup sour cream: Adds creamy coolness and a light tang as a finishing touch.
2 green onions, sliced: Fresh and zippy, these are the sprinkle that makes everything pop visually and taste-wise.

How to Make Potato Cups

Step 1: Prep the Muffin Tin and Oven

Begin by preheating your oven to 375°F (190°C)—the right temperature for crispy edges and fluffy centers. Lightly grease a standard 12-cup muffin tin, ensuring each cup is coated so your Potato Cups pop out easily and don’t stick. A quick spritz of nonstick spray or a wipe with olive oil does wonders.

Step 2: Shred and Dry the Potatoes

Peel and grate your russet potatoes, then gather the grated shreds into a clean kitchen towel. Squeeze out as much liquid as possible—this crucial step makes sure your Potato Cups become wonderfully crispy instead of soggy. The drier the potatoes, the better the crunch!

Step 3: Mix the Potato Base

In a large mixing bowl, toss the squeezed potatoes with olive oil, salt, black pepper, garlic powder, and paprika. Use your hands or a big spoon to really coat all the potato shreds—the olive oil helps everything crisp up while the seasoning infuses every bite with flavor.

Step 4: Shape the Potato Cups

Divide the seasoned potato mixture evenly among the muffin cups. With your fingers or the back of a spoon, press firmly against the bottom and up the sides to create little nests. This is where the magic happens: a sturdy potato crust that holds all the tasty fillings.

Step 5: Bake the Potato Nests

Slide the muffin tin into your hot oven and bake for about 20 minutes, until the edges of your Potato Cups look golden brown and crisp. Watching those little cups turn gorgeous and toasty is half the fun!

Step 6: Add Cheddar and Bacon

Carefully remove the muffin tin from the oven. Sprinkle each cup generously with shredded cheddar cheese and a pinch of crumbled bacon. Don’t be shy—more cheese means even gooier, happier potato cups! Pop the tin back in and bake for another 5 minutes, until the cheese is melted and bubbly.

Step 7: Cool, Top, and Serve

Let the Potato Cups cool in the pan for a few minutes (this helps them set up and makes removal a cinch). Use a small offset spatula or butter knife to gently lift each cup from the pan. Finish with a dollop of sour cream and a scatter of freshly sliced green onions right before serving for that final burst of flavor and color.

How to Serve Potato Cups

Garnishes

Add a final flourish to your Potato Cups by topping them with a generous spoonful of sour cream and a sprinkle of bright green onions. For a little kick, try a dusting of smoked paprika or a few drops of hot sauce. These simple touches make each cup look restaurant-worthy and extra tempting.

Side Dishes

Potato Cups are super flexible. They’re brilliant alongside scrambled eggs and fruit for brunch, or next to a fresh green salad and grilled chicken for dinner. Pair them with a bowl of soup or as part of a bigger appetizer spread—anything goes when these golden bites are on the table.

Creative Ways to Present

Try serving Potato Cups on a rustic wooden board for casual gatherings, or stack them tall on a tiered platter for a fancy party. Let kids build their own by setting out bowls of toppings like chives, salsa, or diced avocado. You can even miniaturize them with a mini-muffin tin for adorable two-bite appetizers!

Make Ahead and Storage

Storing Leftovers

If you happen to have a few Potato Cups left (they tend to disappear quickly!), store them in an airtight container in the refrigerator for up to three days. Let them cool completely before storing to keep them from getting soggy.

Freezing

For longer storage, Potato Cups freeze beautifully. Arrange the cooled cups in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months—perfect for prepping in advance!

Reheating

To bring your Potato Cups back to life, reheat them in a 350°F (175°C) oven for 8–10 minutes until hot and crispy. The air fryer is also a great option for a few at a time. Avoid microwaving if you can, as it tends to soften those deliciously crisp edges.

FAQs

Can I make Potato Cups vegetarian?

Absolutely! Simply skip the bacon or use your favorite plant-based bacon alternative. You could also toss in some sautéed mushrooms or spinach for extra flavor and texture, keeping the cups every bit as satisfying.

What kind of cheese can I use instead of cheddar?

Feel free to get creative! Shredded mozzarella, pepper jack, or even a smoky gouda all work wonderfully in Potato Cups. Choose your favorite melting cheese, or mix and match for a new flavor profile every time.

How do I keep Potato Cups crisp when serving later?

After baking, let them cool on a wire rack rather than a plate to let any steam escape. If you’re serving them later, pop them back into a hot oven for a few minutes to re-crisp the edges before adding the toppings.

Can I prepare Potato Cups ahead of time?

Yes! You can bake the potato nests ahead, cool and store them, then add cheese, bacon, and finish them in the oven just before serving. This makes Potato Cups a dream for entertaining or meal prep.

Are Potato Cups gluten-free?

They are! This recipe is naturally gluten-free, making it perfect for sharing with a crowd. Just double-check your seasonings and bacon to be sure they don’t contain any hidden gluten.

Final Thoughts

Potato Cups are one of those feel-good recipes that every home cook needs up their sleeve—easy, endlessly adaptable, and absolutely irresistible. Whether you serve them at a family breakfast, a holiday party, or as a quick snack, they always bring smiles and requests for seconds. Grab some potatoes and give these a try; I can’t wait for you to taste just how great they are!

Potato Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 potato cups 1x
Diet: Non-Vegetarian

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Description

These Potato Cups are a delightful and easy-to-make appetizer or side dish that everyone will love. Crispy on the outside, fluffy on the inside, and loaded with cheesy goodness, they are perfect for any occasion.

Ingredients

Scale

Potato Cups:

4 medium russet potatoes peeled and grated
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup shredded cheddar cheese
1/2 cup cooked bacon crumbled
1/2 cup sour cream
2 green onions sliced

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Instructions

Preheat the oven and prepare muffin tin: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Prepare the potatoes: Squeeze out excess liquid from grated potatoes. Mix with olive oil, salt, pepper, garlic powder, and paprika.
Form potato nests: Divide the potato mixture into muffin cups, pressing to form nests. Bake until golden brown.
Add cheese and bacon: Sprinkle cheddar cheese and bacon into each cup, bake until cheese melts.
Serve: Cool slightly, remove from pan, and top with sour cream and green onions before serving.

Notes

You can customize these by using ham instead of bacon or opt for a vegetarian version without meat.
Experiment with different cheeses like mozzarella or pepper jack for varied flavors.
Great for serving at parties or as a flavorful side dish.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Side Dish
Method: Baking
Cuisine: American