Description

These Potato Cups are a delicious, crispy, and cheesy snack or side dish that’s perfect for any occasion. Made with grated russet potatoes, cheddar cheese, and crispy bacon, these mini potato muffins are baked to golden perfection in a muffin tin. They offer a savory bite that’s easy to customize with optional toppings like sour cream, extra cheese, and chives, making them a crowd-pleaser for breakfast, parties, or as a tasty appetizer.

Ingredients

Scale

Main Ingredients

2 medium russet potatoes (peeled)
1 cup shredded cheddar cheese
4 slices cooked bacon (crumbled)
2 green onions (sliced)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil or melted butter
Nonstick spray for muffin tin

Optional Toppings

Sour cream
Extra cheese
Chives

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick spray to prevent sticking.
Prepare Potatoes: Grate the peeled russet potatoes using a box grater or food processor. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness.
Mix Ingredients: Place the drained potatoes in a bowl. Add shredded cheddar cheese, crumbled cooked bacon, sliced green onions, garlic powder, salt, pepper, and olive oil or melted butter. Mix everything thoroughly to combine well.
Shape Potato Cups: Spoon the potato mixture into the prepared muffin tin. Press each portion firmly into the cups to form even bases and sides, creating a cup shape that will hold toppings later.
Bake: Bake the potato cups in the preheated oven for 25–30 minutes, or until they turn golden brown and are crispy on the edges.
Cool and Remove: Let the potato cups cool for 5 minutes after baking, then carefully remove them from the muffin tin.
Serve: Top the potato cups with optional sour cream, extra cheese, or fresh chives if desired. Serve warm and enjoy your savory, crispy potato bites.

Notes

You can substitute russet potatoes with sweet potatoes or add chopped bell peppers for a different flavor variation.
For a vegetarian version, omit the bacon or use a plant-based bacon alternative.
Make sure to squeeze out all excess moisture from the grated potatoes to ensure the potato cups turn out crispy rather than soggy.