These golden smashed potato cups with cheddar, bacon and sour cream make a sharp, savory bite for a casual supper or an evening with friends. The edges bake up crisp and lacy, the centers stay tender, and the melted cheese seals everything together with a salty, bubbling crust.
Ingredients
- Small potatoes — 10–12 pcs, boiled in their skins
- Olive oil or vegetable oil — 3–4 tbsp
- Sour cream or cream cheese — 4–5 tbsp
- Red onion — 1 pc, finely chopped
- Ham or bacon — 100–150 g (3.5–5.3 oz), diced
- Sharp cheddar — 100–150 g (3.5–5.3 oz), grated
- Green onion — a small bunch, for serving
- Salt, black pepper, and your favorite seasonings — to taste
How to make
- Preheat the oven to 220°C (428°F). Grease a muffin tin with oil.
- Arrange the boiled potatoes in the muffin cups. Using the flat bottom of a glass, gently press each potato until it splits and forms little walls — this will create mini ‘cups’.
- Drizzle with the remaining oil, season with salt, pepper, and spices, then bake for 18–22 minutes, until deeply golden and crisp.
- Remove the tin from the oven. Spoon a little sour cream into each cup, then add a pinch of finely chopped red onion and a few pieces of ham or bacon.
- Generously top with grated cheddar and return to the oven for another 5–7 minutes, until the cheese melts and turns lightly browned at the edges.
- Finish with green onion and serve hot.
Serving and storage
Serve with ranch, garlic yogurt, or a simple tomato dipping sauce. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or in a skillet to bring back the crisp edges.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- For the best shape, choose small, even potatoes of similar size.
- For extra crunch, switch on convection for the last 3–4 minutes.
- Swap sour cream for cream cheese, ricotta, or Greek yogurt for a softer, lighter filling.
- Try fillings like sautéed mushrooms, sweet corn, jalapeño, sun-dried tomatoes, or shredded chicken.
- Cheese options: gouda, havarti, mozzarella, or a blend of cheeses all work beautifully.
Nutrition
| Nutrition | Per serving |
|---|---|
| Calories | ≈ 500 kcal |
| Protein | ≈ 19 g |
| Fat | ≈ 34 g |
| Carbohydrates | ≈ 27 g |
| Fiber | ≈ 1.5 g |
| Sodium | ≈ 1200 mg |
FAQ
Do I need to boil the potatoes first?
Yes. Use small potatoes boiled in their skins until just tender. They will flatten easily and crisp up quickly in the oven.
What can I use instead of bacon if I want a lighter version?
Try lean ham, smoked turkey, or simply add sautéed mushrooms for a hearty but lighter filling.
Can I make these without a muffin tin?
Yes. Bake them on a parchment-lined sheet pan. Shape the potatoes into shallow ‘nests’ and fill them as directed.