Loaded Mashed Potato Cups
These little cups are my go-to when I want something comforting without a sink full of dishes. They came together on a busy night with leftover mashed potatoes, some shredded cheese, and not much energy to cook. Instead of reheating the same thing, I pressed the potatoes into a muffin pan, added a few toppings, and baked them until golden and melty.
The result? Crispy edges with soft, cheesy centers—somewhere between a baked potato and a tater tot. They’re perfect for quick dinners, casual get-togethers, or even as a fun snack. Serve them as a side, an appetizer, or pack them into lunchboxes. No one will believe they’re made with just a handful of 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 green onions, sliced (plus extra for garnish)
- Nonstick cooking spray
Directions
1. Prep the Pan
Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin pan.
2. Mix the Filling
In a bowl, combine mashed potatoes, 3/4 cup cheese, bacon, and green onions. If the potatoes are cold, let them soften slightly for easier mixing.
3. Fill the Cups
Spoon the mixture into the muffin cups, filling nearly to the top. Gently press down to level.
4. Top and Bake
Sprinkle the remaining cheese over each cup. Bake for 18–22 minutes, until golden around the edges and bubbly on top.
5. Cool and Serve
Let rest for 5–10 minutes before removing. Run a knife around the edges if needed, then lift out. Garnish with extra green onions and serve warm.
Tip: These reheat well in the oven or air fryer, making them great for meal prep or leftovers.
