Smashed Potato Cups
These Smashed Potato Cups are crispy, cheesy bites that are tasty and easy to make. Baby potatoes are baked until golden and crisp, then stuffed with cheese and baked another minute until melted and bubbly. These smashed potato cups are fully customizable. I think they would make a great brunch item with eggs and sausage or bacon. I’ve included recipes for a delicious homemade taco meat for taco smashed potato cups, as well as a loaded baked potato smashed potato cups. These make a great snack or appetizer, or you could enjoy them as a light lunch or dinner.
Remember those taco cups I made a couple years ago? They always seem to be a huge hit whenever I share them on my social media channels, and I can see why! They are easy, tasty and fully customizable. Well, I decided to put a spin on those taco cups and instead of using a tortilla shell, I used a baby potato. The potato gets golden and crispy after baking and oh my word! It’s good. I actually, dare I say, think I like these better than the original taco cups. Although, both are delicious.
I love that these smashed potato cups are fully customizable. The sky is the limit with the fillings you can add to these. I think these would make a great brunch option – just add some eggs and sausage or bacon. You could even add in some bell peppers.
I made these smashed potato cups with a homemade taco meat and of course all the toppings (lettuce, tomato, onion, sour cream), and I made them into a loaded baked potato smashed potato cup (try saying that 5 times fast 🙂 ). The loaded baked potato version has sour cream, of course, jalapeno, crispy bacon, finely chopped scallion and lots of cheddar cheese. I actually debated about doing a hot honey chicken as a filling idea too, but settled on the taco and loaded baked potato. But, I think that would be delicious and I may try that the next time I make them!
Here’s what you will love about these smashed potato cups
- easy to make
- fully customizable – the sky is the limit in terms of toppings for these. I could see them making a great brunch item with some eggs and sausage, bacon or peppers. I think they would also be good with a hot honey chicken or buffalo chicken. I’ve shared recipes for a taco version as well as a loaded baked potato version.
- these make a great appetizer, snack, or honestly even light lunch or dinner. Pair these with your favorite sides to make it a meal.
- these are great for holidays, get-togethers, special occasions or brunches, or just to enjoy any day.
Storage
Store leftover smashed potato cups in an airtight container in the refrigerator for up to 3 days. Reheat the potato cups in the microwave, oven or air fryer.
If using the oven, reheat in 375F oven for 10-15 minutes or until heated through and crispy.
If using the air fryer, reheat in 350F air fryer for 10-15 minutes or until heated through and crispy.
FAQ
Can I freeze these smashed potato cups?
Yes, you can freeze these! Allow the potato cups to fully cool, then arrange on a baking sheet. Allow to sit in freezer for 1 hour to freeze. Place in a freezer safe container for up to 3 months. When ready to serve, place frozen smashed potato cups on baking sheet. Bake in 375F oven for 20-25 minutes.
Here are a few other appetizer ideas I think you will love!
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PrintSmashed Potato Cups
- Total Time: 55 minutes
- Yield: 24 1x
Description
These Smashed Potato Cups are crispy, cheesy bites that are tasty and easy to make. Baby potatoes are baked until golden and crisp, then stuffed with cheese and baked another minute until melted and bubbly. These smashed potato cups are fully customizable. I think they would make a great brunch item with eggs and sausage or bacon. I’ve included recipes for a delicious homemade taco meat for taco smashed potato cups, as well as a loaded baked potato smashed potato cups. These make a great snack or appetizer, or you could enjoy them as a light lunch or dinner.
Ingredients
- 24 baby potatoes
Taco Filing
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3 tablespoons tomato paste
- 1/2 cup water
- 1/2 cup Mexican cheese or cheddar cheese
Loaded Potato Filling
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup cheddar cheese
- 2 pieces bacon, cooked and chopped into small pieces
- 1 green onion, chopped
- 1/2 jalapeno, finely chopped
Instructions
1. Preheat oven to 400F.
2. Scrub and clean the potatoes. Bring a large pot of salted water to a boil. Boil the potatoes for 7 minutes, just until fork tender. Drain and transfer the potatoes to a muffin tray.
3. Use a small cup to press down and create an indent in each potato, creating a hollow cavity for filling. Season with salt.
4. Bake for 35-40 minutes, or until potatoes are crispy. Remove from the oven and sprinkle cheese in the bottom of the potatoes. Bake additional 3 minutes, or until cheese is melted.
5. Make the fillings.
Taco Filling: In a large pan, add ground beef, over medium heat. Cook, breaking apart the meat as it cooks. Drain out the excess grease, then add tomato paste, spices and water. Season with salt and pepper to taste. Cook over medium-low heat until sauce has thickened. Remove from heat and stir in cheese.
Loaded Baked Potato Filling: In a small bowl, stir together sour cream, garlic and onion powder until combined.
6. Assemble. For the taco filling, add the taco filling to the potato cups. Serve with your favorite toppings (lettuce, tomato, onion, sour cream and salsa).
For the loaded potato filling, add the sour cream mixture. Top with bacon, cheddar cheese, jalapeno, and chopped green onion.
Notes
- Store leftover smashed potato cups in an airtight container in the refrigerator for up to 3 days. Reheat the potato cups in the microwave, oven or air fryer. If using the oven, reheat in 375F oven 10-15 minutes, or until crispy again and heated through. If using the air fryer, reheat at 350F for 10-15 minutes, or until crispy and heated through.
- Prep Time: 15
- Cook Time: 40
- Category: Appetizer
- Method: Oven
- Cuisine: American
