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Chef Ava

Smashed Potato Cups

These crispy smashed potato cups are made by flattening tender baby potatoes into a muffin tin, baking until golden and crunchy, then topping with melted cheese, sour cream, and Parmesan. Perfect as a party appetizer, game day snack, or comforting side dish that everyone will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 potato cups
Course: Appetizer, Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb baby potatoes
  • 1 cup shredded cheddar or mozzarella cheese
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • chopped chives or green onions, for garnish (optional)
  • cooked bacon bits, for garnish (optional)
  • hot honey or extra sour cream, for serving (optional)

Equipment

  • standard muffin tin
  • large pot
  • measuring cup or flat-bottomed glass
  • mixing spoon
  • oven

Method
 

  1. Preheat oven to 425°F. Lightly grease a standard muffin tin.
  2. Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15–18 minutes until fork-tender. Drain and allow to steam dry for a few minutes.
  3. Place one potato into each muffin cup and drizzle evenly with olive oil.
  4. Using the bottom of a glass or measuring cup, firmly smash each potato until flattened and filling the base of the muffin cup.
  5. Season each potato with salt, black pepper, and garlic powder.
  6. Bake for 20 minutes until the edges become golden brown and crispy.
  7. Remove from the oven and top each potato cup with shredded cheese, a small dollop of sour cream or Greek yogurt, and a sprinkle of Parmesan cheese.
  8. Return to the oven and bake for 8–10 minutes until the cheese is melted and lightly golden.
  9. Remove from the oven and garnish with chives, green onions, bacon bits, or a drizzle of hot honey if desired.
  10. Serve warm immediately.

Notes

Choose baby potatoes of similar size for even cooking. Allow potatoes to steam dry after boiling to improve crisping. Grease the muffin tin generously to prevent sticking. Serve within 5 minutes of the second bake for the best texture and flavor.