All the best parts of a loaded baked potato, shrunk into crispy golden cups — these Loaded Baked Potato Cups are made by pressing seasoned shredded potato into a muffin tin and baking until shatteringly crisp, then filling each one with cool sour cream, chopped green onions, and a crack of black pepper. They’re the ultimate party bite: crunchy, creamy, and gone in seconds.
Ingredients
- 2 lbs (900g) russet potatoes, peeled
- 1 large egg, lightly beaten
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, plus more for topping
- 1/2 cup sour cream
- 3 green onions, thinly sliced
- Nonstick cooking spray
Instructions
- Prep the oven: Heat the oven to 400°F (200°C). Generously coat a 12-cup muffin tin with nonstick spray.
- Shred and dry: Grate the potatoes on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze out as much liquid as possible — this is the key to crisp cups.
- Season the mix: In a large bowl, toss the shredded potato with the beaten egg, cheddar, melted butter, garlic powder, salt, and pepper until evenly coated.
- Form the cups: Divide the mixture among the muffin cups, pressing it firmly up the sides and into the bottom to form sturdy cups.
- Bake until crisp: Bake 30–35 minutes, until the edges are deep golden and crisp and the cups pull away from the tin slightly.
- Fill and top: Let cool 5 minutes, then gently lift out the cups. Dollop each with sour cream, scatter over the green onions, and finish with cracked black pepper. Serve warm.
Pro tip: Don’t skip the squeeze — wringing the shredded potato dry is what turns these from soggy to shatteringly crisp. If your potatoes are extra starchy, rinse the shreds in cold water first, then squeeze dry.
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Estimated nutrition per serving: 290 calories, 8g protein, 28g carbs, 16g fat.
