Loaded Mashed Potato Cups
These savory little cups are my go-to when I’m craving something comforting without dealing with a pile of dishes. They came about on a hectic evening with leftover mashed potatoes, some shredded cheese, and very little motivation to cook. Instead of simply reheating everything, I pressed the potatoes into a muffin tin, added a few toppings, and baked them until golden and gooey.
The result? Crisp edges with soft, cheesy centers—somewhere between a loaded baked potato and a tater tot. They’re great for quick meals, casual gatherings, or even as a fun snack. Serve them as a side dish, appetizer, or pack them into lunchboxes. It’s hard to believe they come together with just a few ingredients and minimal effort.
Loaded Mashed Potato Cups
Ingredients
- 3 cups mashed potatoes (leftover or instant, well-seasoned)
- 1 cup shredded cheddar cheese, divided
- 4 strips bacon, cooked and crumbled
- 1/4 cup sliced green onions (plus extra for garnish)
- Nonstick cooking spray
Directions
1. Prepare the Pan
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
2. Combine Ingredients
In a mixing bowl, stir together the mashed potatoes, 3/4 cup of the cheese, bacon, and green onions. If the potatoes are cold, let them soften a bit to make mixing easier.
3. Fill the Muffin Tin
Spoon the mixture into each cup, filling them almost to the top. Lightly press down to even out the surface.
4. Add Topping and Bake
Sprinkle the remaining cheese over each portion. Bake for 18–22 minutes, until the edges are golden and the tops are melted and bubbly.
5. Cool and Serve
Allow them to cool for 5–10 minutes before removing. Run a knife around the edges if needed, then lift them out. Garnish with extra green onions and serve warm.
Tip: These reheat nicely in the oven or air fryer, making them perfect for prepping ahead or enjoying leftovers.
