Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato cups
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 18mg
