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