Loaded Smashed Potato Cups
Loaded Smashed Potato Cups
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1/2 cup sour cream
- 1/4 cup red onion, finely chopped
- 4 slices bacon, cooked crispy and crumbled
- 1 cup cheddar cheese, shredded
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Place the baby Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
While the potatoes are cooking, preheat your oven to 400°F. Lightly grease a 12-cup muffin tin with a little olive oil or cooking spray.
⏱️ 5 min•🌡️ 400
- 3
Place one cooked potato into each cup of the prepared muffin tin. Using the bottom of a small cup, a potato masher, or a fork, gently smash each potato until it forms a flattened disc with slightly raised edges, creating a cup-like shape.
⏱️ 5 min
- 4
Drizzle the smashed potatoes with the remaining olive oil. Season generously with salt and freshly ground black pepper.
⏱️ 2 min
- 5
Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy around the edges.
⏱️ 25 min•🌡️ 400
- 6
Remove the potato cups from the oven. Spoon about 1 tablespoon of sour cream into the center of each crispy potato cup.
⏱️ 3 min
- 7
Evenly distribute the chopped red onion, crumbled bacon, and shredded cheddar cheese over the sour cream in each potato cup.
⏱️ 3 min
- 8
Return the loaded potato cups to the oven and bake for another 5-7 minutes, or until the cheddar cheese is melted, bubbly, and slightly golden.
⏱️ 7 min•🌡️ 400
- 9
Carefully remove the potato cups from the muffin tin. Garnish with chopped green onions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Smashed Potato Cups
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Toppings
- 1/2 cup sour cream
- 1/4 cup red onion, finely chopped
- 4 slices bacon, cooked crispy and crumbled
- 1 cup cheddar cheese, shredded
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Place the baby Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
While the potatoes are cooking, preheat your oven to 400°F. Lightly grease a 12-cup muffin tin with a little olive oil or cooking spray.
⏱️ 5 min•🌡️ 400 - 3
Place one cooked potato into each cup of the prepared muffin tin. Using the bottom of a small cup, a potato masher, or a fork, gently smash each potato until it forms a flattened disc with slightly raised edges, creating a cup-like shape.
⏱️ 5 min - 4
Drizzle the smashed potatoes with the remaining olive oil. Season generously with salt and freshly ground black pepper.
⏱️ 2 min - 5
Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy around the edges.
⏱️ 25 min•🌡️ 400 - 6
Remove the potato cups from the oven. Spoon about 1 tablespoon of sour cream into the center of each crispy potato cup.
⏱️ 3 min - 7
Evenly distribute the chopped red onion, crumbled bacon, and shredded cheddar cheese over the sour cream in each potato cup.
⏱️ 3 min - 8
Return the loaded potato cups to the oven and bake for another 5-7 minutes, or until the cheddar cheese is melted, bubbly, and slightly golden.
⏱️ 7 min•🌡️ 400 - 9
Carefully remove the potato cups from the muffin tin. Garnish with chopped green onions and serve immediately.
⏱️ 2 min