Cheesy Smashed Potato Cups
Crispy on the outside, soft and fluffy inside—these cheesy smashed potato cups are filled with melty cheddar, juicy tomatoes, and savory bacon in every bite. Simple, cozy, and seriously addictive.
Ingredients
- 6 small to medium potatoes
- olive oil for greasing the muffin tin and brushing the potato cups
- 80 g grated cheddar cheese (divided)
- 6 cherry tomatoes finely chopped
- 2 small eggs
- 1 tbsp fresh parsley finely chopped
- Salt and black pepper to taste
- 50 g bacon diced
- salt and pepper to taste
Instructions
- Cook the potatoes: Boil the potatoes in salted water until fork-tender, about 15–20 minutes, then drain and let them cool slightly.
- Preheat the oven: Preheat your oven to 200°C (400°F) and lightly grease a muffin tin.
- Shape the potato cups: Place each potato into a muffin cavity and gently press down with a glass or spoon to form a cup shape with raised edges.
- Bake until crispy: Bake for 20–25 minutes, until the edges are golden and crispy.
- Prepare the filling: In a bowl, whisk the eggs with parsley, salt, and pepper until smooth and well combined.
- Assemble the cups: Add a layer of grated cheddar into each cup, top with chopped cherry tomatoes, pour in the egg mixture, then finish with more cheddar and diced bacon.
- Final bake: Return to the oven and bake for 10–15 minutes, until the eggs are set and the cheese is melted and bubbly.
- Serve: Let cool slightly, remove from the tin, and serve warm.
Nutrition
Calories: 279kcalCarbohydrates: 38gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 69mgSodium: 260mgPotassium: 1007mgFiber: 5gSugar: 2gVitamin A: 349IUVitamin C: 47mgCalcium: 131mgIron: 2mg
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