These loaded potato cups are crispy on the outside, tender on the inside, and filled with flavorful toppings that make them an ideal appetizer for gatherings. Each bite offers the delicious experience of a classic baked potato in a convenient, handheld form.
Why You’ll Love This Recipe
These potato cups deliver all the satisfaction of a loaded baked potato in a crunchy, bite-sized format. They bake up beautifully crisp, hold their shape well for topping, and can be customized to suit any flavor preference. They make the perfect crowd-pleasing snack for parties, game days, or casual get-togethers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 baby Yukon gold or baby russet potatoes
1 tbsp olive oil
kosher salt to taste
black pepper to taste
1/2 cup shredded cheddar cheese
1/3 cup cooked halal turkey or beef strips, finely crumbled
1/3 cup sour cream (or to taste)
1 green onion, finely chopped
optional toppings: sliced jalapeños, ranch dressing, hot sauce, diced bell peppers, or sautéed mushrooms
Directions
Preheat the oven to 400°F (205°C).
Place the baby potatoes in the microwave and cook for 5–8 minutes or until tender, depending on size.
Transfer the cooked potatoes to a muffin tin. Using a small dipping cup or the bottom of a small glass, press gently into each potato to create a shallow cavity.
Brush the hollowed potatoes lightly with olive oil and season with kosher salt and black pepper.
Bake for 5–7 minutes or until the edges begin to crisp.
Remove the pan and fill each potato cup with shredded cheddar cheese and crumbled halal turkey or beef strips.
Return to the oven and bake for an additional 3–5 minutes, or until the cheese is melted and bubbly.
Top each potato cup with a small dollop of sour cream and a sprinkle of chopped green onions. Add any additional preferred toppings before serving.
Servings and timing
This recipe makes approximately 6 servings (2 potato cups per serving).
Prep time: about 10 minutes
Cook time: about 15 minutes
Total time: about 25 minutes
Variations
Buffalo chicken: Add shredded chicken tossed in buffalo sauce and top with a drizzle of ranch.
BBQ loaded: Use halal BBQ shredded beef or chicken and finish with a drizzle of barbecue sauce.
Veggie style: Add diced bell peppers, sautéed mushrooms, jalapeños, or black beans.
Spicy version: Mix in pepper jack cheese and top with hot sauce or chili flakes.
Storage/Reheating
Store cooled potato cups in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a 375°F (190°C) oven for 8–10 minutes until crisp again. Avoid microwaving, as it softens the exterior and reduces crispiness.
FAQs
How do I keep the potato cups crispy?
Bake the hollowed potatoes before adding toppings. This helps them crisp up and hold their structure.
Can I prepare these in advance?
Yes. Prepare and crisp the potato cups ahead of time, then add toppings and bake just before serving.
Can I use larger potatoes?
Mini or baby potatoes work best because they hold their shape well and bake quickly, but small red potatoes can also work.
Can I make this recipe dairy-free?
Use dairy-free cheese and dairy-free sour cream alternatives.
What type of cheese melts best for these?
Cheddar is ideal, but Monterey Jack, mozzarella, or a blend also works well.
Can these be made in an air fryer?
Yes. Air fry the hollowed potatoes at 380°F until crisp, then top and air fry again briefly until melted.
How do I know when the potatoes are fully cooked in the microwave?
They should be tender when pierced with a fork but not falling apart.
Can I add protein to make them a fuller snack?
Yes. Halal shredded chicken, beef brisket, or seasoned turkey strips are great additions.
Do the potato skins need to be removed?
No. The skins help the cups hold their structure and add extra texture.
What dipping sauces go well with these?
Ranch, sour cream, garlic aioli, and mild hot sauce all pair nicely.
Conclusion
These loaded potato cups are a delightful combination of crispiness, flavor, and convenience. Whether you’re preparing them for a party, a game day spread, or a simple family snack, they come together quickly and always satisfy. Enjoy customizing them to your taste and serving them fresh out of the oven for the best experience.
These crispy, handheld loaded potato cups are filled with cheese, halal turkey or beef strips, and finished with sour cream and green onions—perfect for parties, game days, or a fun snack.
Ingredients
12 baby Yukon gold or baby russet potatoes
1 tbsp olive oil
Kosher salt, to taste
Black pepper, to taste
1/2 cup shredded cheddar cheese
1/3 cup cooked halal turkey or beef strips, finely crumbled
1/3 cup sour cream (or to taste)
1 green onion, finely chopped
Optional toppings: sliced jalapeños, ranch dressing, hot sauce, diced bell peppers, sautéed mushrooms
Instructions
Preheat the oven to 400°F (205°C).
Microwave the baby potatoes for 5–8 minutes or until tender, depending on size.
Transfer the cooked potatoes to a muffin tin. Use the bottom of a small glass or dipping cup to press each one gently and create a shallow cavity.
Brush each potato cup lightly with olive oil, then season with salt and pepper.
Bake for 5–7 minutes until the edges start to crisp.
Remove from the oven and fill each cup with shredded cheddar cheese and halal turkey or beef crumbles.
Return to the oven and bake for another 3–5 minutes, or until cheese is melted and bubbly.
Top with sour cream and chopped green onions. Add any other desired toppings before serving.
Notes
Use baby or mini potatoes to ensure they hold shape and crisp well.
Can be made dairy-free with plant-based cheese and sour cream.
Reheat in the oven for best texture; avoid microwaving.
Top with halal proteins like shredded chicken or BBQ beef for extra flavor.
Customize with toppings like sautéed veggies, hot sauce, or ranch dressing.
