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Loaded Potato Bite Cups
These loaded potato bites have everything I love about a loaded baked potato, tucked into a crispy little cup. We’re talking melted cheddar, crispy bacon, sour cream, and chives—with frozen waffle fries doing most of the work!
The trick is shaping softened waffle fries right in a muffin tin using the bottom of a small shot glass. No peeling, slicing, or baking the fries beforehand. They crisp up in the oven while you cook the bacon, then get a sprinkle of cheese toward the end.
These are such an easy appetizer for game day, holiday gatherings, or a night when you just want a plate of something cheesy and crispy. Set out the sour cream and chives so everyone can finish their own, but grab a couple for yourself before you put the tray down!
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Equipment
- 1 Muffin Tin
Ingredients
- 24 large frozen waffle fries softened until pliable, plus a few extra to fill gaps
- 1 cup shredded cheddar cheese
- 6 slices bacon
- ½ cup sour cream
- 2 tablespoons chopped fresh chives
- Nonstick cooking spray
Instructions
- Prep the oven and pan. Preheat the oven to 425°F. Generously grease a standard 12-cup muffin tin with nonstick cooking spray.
- Soften the waffle fries. Let the frozen waffle fries sit at room temperature until pliable enough to shape without breaking, about 15–20 minutes.
- Form the cups. Place 2–3 softened waffle fries in each muffin well, overlapping them to cover the bottom and sides. Lightly grease the bottom of a small shot glass and gently press the fries into a cup shape, keeping the bottom covered.
- Bake. Bake for 20–25 minutes, or until golden brown and crispy around the edges.
- Cook the bacon. While the cups bake, cook the bacon in a skillet over medium heat, turning occasionally, until crispy, about 8–12 minutes. Transfer to a paper towel–lined plate, then crumble.
- Add the cheese and bacon. During the last 3–5 minutes of baking, sprinkle the cheddar and crumbled bacon into the cups and let the cheese melt.
- Top and serve. Let the cups cool in the pan for 5 minutes to help them hold their shape. Carefully loosen and lift them out, then top with sour cream and chives. Serve warm. Enjoy!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think.
This is the perfect appetizer that everyone will love!
Tips for Making This Recipe
- Soften the fries before shaping. They should bend without snapping. Use a lightly greased shot glass to gently press them into the muffin wells, overlapping the edges and filling any gaps so the toppings stay inside.
- Keep the potato layer even. Start with two large waffle fries per standard muffin cup, adding a small piece only where needed. Packing in too many fries can leave the centers soft instead of crisp.
- Give them a few minutes to set. Grease the muffin tin generously, then let the baked cups rest in the pan for about 5 minutes before loosening the edges and lifting them out. Add sour cream and chives after removing them.
Frequently Asked Questions
Do I need to bake the waffle fries before putting them in the muffin tin?
Can I make loaded potato bites ahead of time?
Can I use different toppings?
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The literal perfect bite!! You need to make them!