Loaded Potato Bite Cups
Crispy waffle fry cups filled with melted cheddar, bacon, sour cream, and chives—an easy appetizer for game day or holiday parties!
Servings: 12 cups
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!