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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.

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.

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.

Drizzle the smashed potatoes with the remaining olive oil. Season generously with salt and freshly ground black pepper.

Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy around the edges.

Remove the potato cups from the oven. Spoon about 1 tablespoon of sour cream into the center of each crispy potato cup.

Evenly distribute the chopped red onion, crumbled bacon, and shredded cheddar cheese over the sour cream in each potato cup.

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.

Carefully remove the potato cups from the muffin tin. Garnish with chopped green onions and serve immediately.


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.

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.

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.

Drizzle the smashed potatoes with the remaining olive oil. Season generously with salt and freshly ground black pepper.

Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy around the edges.

Remove the potato cups from the oven. Spoon about 1 tablespoon of sour cream into the center of each crispy potato cup.

Evenly distribute the chopped red onion, crumbled bacon, and shredded cheddar cheese over the sour cream in each potato cup.

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.

Carefully remove the potato cups from the muffin tin. Garnish with chopped green onions and serve immediately.
