Mini Loaded Potato Cups
Mini Loaded Potato Cups
Ingredients
- 12 baby potatoes
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons olive oil, plus more, as needed
- 1/2 teaspoon smoked paprika, or other desired spices
- 4 ounces bacon, diced
- 1/2 cup mozzarella cheese, grated
- 1/2 cup cream cheese, softened, or firm requeijão
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Place the baby potatoes in a medium pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are tender enough to be easily pierced with a fork, about 15-20 minutes. Drain the water completely.
⏱️ 20 min
- 2
While the potatoes are boiling, lightly grease a 12-cup muffin tin (or silicone cupcake molds) with a small amount of olive oil. Set aside.
⏱️ 2 min
- 3
Once the potatoes are drained, carefully place one boiled potato into each cup of the prepared muffin tin. Using a small glass (such as a shot glass or a small juice glass), gently press down on the center of each potato to create a cup-like indentation, forming the base for the filling.
⏱️ 5 min
- 4
Preheat your oven to 390°F (200°C). Drizzle a thin stream of olive oil over each mashed potato cup. Season with additional salt and smoked paprika (or other desired spices) to taste.
⏱️ 3 min•🌡️ 390
- 5
Bake the potato cups in the preheated oven for approximately 20 minutes, or until the potato cups are slightly crispy and golden brown.
⏱️ 20 min•🌡️ 390
- 6
While the potatoes are baking, cook the diced bacon in a frying pan over medium heat. Fry until crispy and golden, using its own rendered fat. Remove from heat and set aside on a paper towel-lined plate to drain excess grease.
⏱️ 10 min
- 7
Remove the potato cups from the oven. Fill each potato cup with a layer of grated mozzarella cheese. Then, pipe or spoon a generous dollop of softened cream cheese (or firm requeijão) on top of the mozzarella.
⏱️ 5 min
- 8
Add a spoonful of the crispy bacon bits over the cream cheese in each cup. Finally, sprinkle grated Parmesan cheese on top of each cup.
⏱️ 5 min
- 9
Return the assembled potato cups to the oven for an additional 10 minutes, or until the cheeses are melted and bubbly and lightly golden.
⏱️ 10 min•🌡️ 390
- 10
Carefully remove the mini loaded potato cups from the muffin tin (a small knife or offset spatula can be used to gently lift them out). Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Loaded Potato Cups
Ingredients
- 12 baby potatoes
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons olive oil, plus more, as needed
- 1/2 teaspoon smoked paprika, or other desired spices
- 4 ounces bacon, diced
- 1/2 cup mozzarella cheese, grated
- 1/2 cup cream cheese, softened, or firm requeijão
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Place the baby potatoes in a medium pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are tender enough to be easily pierced with a fork, about 15-20 minutes. Drain the water completely.
⏱️ 20 min - 2
While the potatoes are boiling, lightly grease a 12-cup muffin tin (or silicone cupcake molds) with a small amount of olive oil. Set aside.
⏱️ 2 min - 3
Once the potatoes are drained, carefully place one boiled potato into each cup of the prepared muffin tin. Using a small glass (such as a shot glass or a small juice glass), gently press down on the center of each potato to create a cup-like indentation, forming the base for the filling.
⏱️ 5 min - 4
Preheat your oven to 390°F (200°C). Drizzle a thin stream of olive oil over each mashed potato cup. Season with additional salt and smoked paprika (or other desired spices) to taste.
⏱️ 3 min•🌡️ 390 - 5
Bake the potato cups in the preheated oven for approximately 20 minutes, or until the potato cups are slightly crispy and golden brown.
⏱️ 20 min•🌡️ 390 - 6
While the potatoes are baking, cook the diced bacon in a frying pan over medium heat. Fry until crispy and golden, using its own rendered fat. Remove from heat and set aside on a paper towel-lined plate to drain excess grease.
⏱️ 10 min - 7
Remove the potato cups from the oven. Fill each potato cup with a layer of grated mozzarella cheese. Then, pipe or spoon a generous dollop of softened cream cheese (or firm requeijão) on top of the mozzarella.
⏱️ 5 min - 8
Add a spoonful of the crispy bacon bits over the cream cheese in each cup. Finally, sprinkle grated Parmesan cheese on top of each cup.
⏱️ 5 min - 9
Return the assembled potato cups to the oven for an additional 10 minutes, or until the cheeses are melted and bubbly and lightly golden.
⏱️ 10 min•🌡️ 390 - 10
Carefully remove the mini loaded potato cups from the muffin tin (a small knife or offset spatula can be used to gently lift them out). Serve warm.
⏱️ 2 min