There is something wonderfully satisfying about a dish that combines comfort, flavor, and a touch of indulgence all in one bite. That is exactly what you get with this Loaded Potato Cups Recipe. Crispy on the outside and decadently creamy inside, these little potato cups are packed with melted cheddar, smoky bacon, fresh green onions, and a dollop of tangy sour cream. They look adorable, taste like a treat, and are surprisingly simple to make. Trust me, once you try these, they’ll become your go-to snack or appetizer for gatherings, weeknight dinners, or whenever you want a little cheesy hug from the inside out.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step toward making these irresistible potato cups. Each element plays a crucial role—from the fluffy baked potatoes that form the perfect edible cups, to the sharp cheddar cheese and savory bacon that create that mouthwatering loaded effect.
- Russet potatoes: These give you a hearty, fluffy interior perfect for scooping and stuffing.
- Olive oil: Adds a subtle richness and helps crisp the potato edges when baking.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
- Shredded cheddar cheese: Divided to melt into the filling and crisp on top for ooey-gooey goodness.
- Sour cream: Mixes into the potatoes for a creamy tang that balances the dish beautifully.
- Bacon: Crispy, crumbled bacon infuses smoky savoriness throughout.
- Green onions: Provide a fresh, slightly sharp bite to cut through the richness.
- Unsalted butter: Melts into the potato mix adding velvety smoothness.
- Fresh parsley: Optional, but it adds a lovely pop of color and fresh herbaceous aroma.
- Additional sour cream: For serving, if you like that extra creamy finish.
How to Make Loaded Potato Cups Recipe
Step 1: Bake the Potatoes to Perfection
Start by preheating your oven to 400°F (200°C). Thoroughly wash and prick the russet potatoes with a fork to allow steam to escape while baking. Pop them onto a baking sheet and bake for 45 to 60 minutes until a fork slides in easily, signaling they’re tender all the way through. Let them cool a bit so handling is comfortable—this baking step creates the ultimate potato canvas for your cups.
Step 2: Sculpt Your Potato Cups
Once the potatoes are cool enough, slice each potato lengthwise in half. Carefully scoop out the fluffy insides, leaving a quarter-inch thick shell around the edges to create sturdy, edible cups. Keep the scooped potato because it’s going to transform into our rich, cheesy filling. This step is where you turn humble baked potatoes into delightful little cups ready to be loaded.
Step 3: Mix the Creamy Filling
In a medium bowl, combine the scooped-out potato with sour cream, melted butter, salt, and pepper. This velvety mixture forms the base of the filling. Stir in half of your shredded cheddar cheese, crispy crumbled bacon, and fresh chopped green onions. Mixing these ingredients together brings that perfect harmony of creamy, cheesy, and savory flavors that will fill your potato cups with irresistible richness.
Step 4: Assemble the Loaded Potato Cups Recipe
Brush the inside of each potato cup with a little olive oil to encourage crispness and flavor on the edges. Then fill them generously with your luscious potato mixture, pressing gently to pack it evenly. Sprinkle the remaining cheddar cheese over the top of each cup—this cheese will melt into a golden, bubbly crust that makes each bite special.
Step 5: Bake Until Golden and Bubbling
Place the stuffed potato cups back into the oven for 10 to 15 minutes, or until the cheese on top is melted, gooey, and just beginning to brown. The edges of the potato will crisp up, adding a delightful contrast to the creamy inside. This final bake ties everything together into the perfect loaded potato cups experience.
Step 6: Serve and Enjoy
Take your potato cups out of the oven and let them rest for a few minutes—they’ll be piping hot! Garnish with freshly chopped green onions, a sprinkle of parsley for color, and a dollop of additional sour cream if you like. Serve them warm and watch everyone’s eyes light up with joy as they bite into these cheesy, bacon-studded potato pockets.
How to Serve Loaded Potato Cups Recipe
Garnishes
Adding garnishes is a wonderful way to personalize your Loaded Potato Cups Recipe. Freshly chopped green onions or parsley not only add a pop of color but also a slight herbal freshness that balances the richness. A dollop of cool sour cream on top provides creamy tang and contrasts beautifully with the warm cheese and bacon flavors.
Side Dishes
These loaded potato cups are quite filling on their own, but pairing them with a crisp, refreshing side really rounds out your meal. Think along the lines of a mixed green salad with a light vinaigrette, or roasted vegetables with simple seasoning. For a heartier meal, serve alongside grilled chicken or a juicy steak for a complete dinner.
Creative Ways to Present
Want to impress your guests? Serve your loaded potato cups on a rustic wooden tray with little ramekins of extra sour cream, hot sauce, or even a sprinkle of smoked paprika. You can also try making mini versions using baby potatoes for bite-sized appetizers. For a festive touch, arrange them in a circle on the plate and garnish with a sprinkle of chives and bacon crumbles on top.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover loaded potato cups, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Keeping them covered prevents the potatoes from drying out and helps preserve all those lovely flavors.
Freezing
You can freeze the prepared potato cups before the final bake. Place them on a tray to freeze individually first, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to enjoy, just bake them from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, place the potato cups in a preheated oven at 350°F (175°C) until warmed through and the cheese is bubbly again, about 10-15 minutes. This method helps keep the edges crisp while heating the filling perfectly. Avoid microwaving if possible to preserve that delightful texture contrast.
FAQs
Can I use other types of potatoes for this Loaded Potato Cups Recipe?
While russet potatoes are ideal because of their starchy, fluffy texture, you can experiment with Yukon golds. However, red potatoes or waxy types might not hold their shape as well when scooped out.
Is there a vegetarian version of this recipe?
Absolutely! Simply omit the bacon and increase the amount of cheese or add sautéed mushrooms or caramelized onions for extra flavor and texture.
Can I prepare the filling in advance?
Yes, the filling can be made a day ahead and stored in the fridge. When ready, stuff the potato cups and bake as directed. This makes the recipe even more convenient for busy days or entertaining.
What can I substitute for sour cream?
You can use Greek yogurt as a lighter alternative; it still provides tang and creaminess without overpowering the other flavors.
How do I make the edges of the potato cups crispy?
Brushing the scooped potato shells with olive oil and baking them properly before filling helps create that crispy edge. Baking again after stuffing also crisps the edges beautifully.
Final Thoughts
There is something truly magical about the combination of crisp potatoes, melted cheese, smoky bacon, and creamy sour cream all packed into a handy little cup. This Loaded Potato Cups Recipe is a surefire winner for anyone who loves comfort food with a twist. I wholeheartedly encourage you to try this recipe—whether for a casual snack, a party appetizer, or a fun family dinner. It’s warm, satisfying, and incredibly delicious. Once you make it, these loaded potato cups will easily become a beloved staple in your kitchen, trusted to brighten up any menu with their cheesy charm.
Print
Loaded Potato Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12-14 potato cups
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Loaded Potato Cups are a delicious, comforting appetizer or side dish featuring crispy baked russet potatoes filled with a creamy mixture of mashed potato, cheddar cheese, bacon, and green onions. Baked until golden and bubbly, these savory cups are perfect for parties or family meals.
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 potatoes well, then pierce each potato a few times with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender when pierced with a fork. Allow the potatoes to cool slightly before handling.
- Make the potato cups: Once cool enough to handle, slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about a 1/4-inch thick shell to form the cup. Reserve 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 to taste. Stir in half of the shredded cheddar cheese, crumbled bacon, and chopped green onions until well combined.
- Assemble the loaded potato cups: Lightly brush the inside of each potato shell with olive oil. Stuff each potato cup with the mashed potato mixture, gently pressing it down to fill each cup completely. Sprinkle the remaining shredded cheddar cheese on top of each filled cup.
- 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 start to crisp.
- Serve: Remove the potato cups from the oven and let them cool for a few minutes. Garnish with extra green onions, fresh parsley, and a dollop of sour cream if desired. Serve warm.
Notes
- You can prepare the potato cups a day ahead and bake them just before serving for convenience.
- For a vegetarian option, omit the bacon and add extra cheese or sautéed mushrooms.
- Use a fork to pierce potatoes before baking to allow steam to escape and prevent bursting.
- Make sure to leave a sturdy potato shell when scooping to maintain the shape during baking.
- Feel free to substitute cheddar cheese with other varieties like Monterey Jack or mozzarella.
