Muffin Tin Potatoes
Introduction
Hola! I’m Emma, and today I’m sharing a recipe that takes me right back to family gatherings where potatoes were always on the table, dressed up in every way imaginable. These smashed baked potatoes with cheddar are a cozy twist that combines the creamy comfort of baked mashed potatoes with the fun presentation of muffin tin potatoes. I love how each potato turns into a mini edible bowl, packed with smoky beef, caramelized onion, sour cream, and golden cheddar. If you’re searching for the perfect French side dish, game-day snack, or cheesy potato filling recipe, this one is guaranteed to be a hit!
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 12 pcs | Easy | American/French Fusion | All Year |
Why You’ll Love This Recipe
- Cheesy perfection: Every bite melts with gooey cheddar cheese, making it irresistible for cheese lovers.
- Crispy yet creamy: The smashed technique gives crispy edges while keeping the inside fluffy and soft.
- Fun presentation: Baking potatoes in a muffin tin makes them cute, portion-controlled, and easy to serve at parties.
- Family-friendly: Kids and adults both adore these bite-sized cheesy potato bowls.
- Versatile: Works as a side dish, appetizer, or even a game-night snack with drinks.
Crispy Smashed Baked Potatoes with Chedda
- Total Time: 45 minutes
- Yield: 12 pieces 1x
Description
These muffin tin smashed baked potatoes with cheddar, beef, and sour cream are crispy on the outside, creamy in the center, and perfect as a party appetizer or comfort side dish.
Ingredients
- 12 small potatoes
- 200 g beef, diced
- 1 onion, finely chopped
- 12 tbsp sour cream
- 200 g shredded cheddar
- Spring onion
Instructions
1. Preheat oven to 200°C (400°F) and oil the muffin tin.
2. Boil the potatoes in salted water until fork-tender.
3. Fry beef until crispy; sauté onions in the same pan until translucent.
4. Place one potato in each muffin tin hole and smash gently.
5. Bake smashed potatoes for 15 minutes until crispy.
6. Add sour cream, beef, onions, and cheddar to each potato.
7. Bake again for 15 minutes until cheese is melted.
8. Remove from tin and garnish with spring onions. Enjoy!
Notes
Use waxy potatoes for better texture.
You can make the potatoes ahead of time and bake when ready.
Swap beef for mushrooms to make it vegetarian.
Add jalapeños for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American/French Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 165
- Sugar: 2g
- Fat: 9g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
Ingredients
- 12 small potatoes
- 200 g beef, diced
- 1 onion, finely chopped
- 12 tbsp sour cream
- 200 g shredded cheddar
- Spring onion
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Small potatoes | Choose waxy or baby potatoes; they hold shape better when smashed. |
| beef | Thick-cut beef adds more crunch and flavor. |
| Onion | Yellow or white onions caramelize best for a sweet balance. |
| Sour cream | Use full-fat sour cream for extra creaminess. |
| Cheddar | Sharp cheddar gives a bolder flavor; mild cheddar melts smoother. |
| Spring onion | Add just before serving to keep the garnish fresh and vibrant. |
Step-by-Step Instructions
- Preheat oven: Set to 200°C (400°F) and lightly oil the muffin tin to prevent sticking.
- Cook potatoes: Boil in salted water until fork-tender but not mushy, about 10–12 minutes. Drain well.
- Prepare filling: Fry diced beef in a pan until crispy, then sauté onions in the rendered fat until translucent. Set aside.
- Smash the potatoes: Place one potato in each muffin tin hole. Using the bottom of a glass or measuring cup, gently press down to flatten and create a bowl-like shape.
- First bake: Bake the smashed potatoes for 15 minutes until the edges start crisping up.
- Add toppings: Spoon a little sour cream into each potato bowl, then add beef, onions, and shredded cheddar.
- Final bake: Return to the oven for another 15 minutes until cheese is melted and bubbly.
- Serve: Remove carefully from the muffin tin, garnish with chopped spring onions, and serve hot.
Helpful Tips
- Don’t skip oiling the muffin tin—it makes removal so much easier.
- Smash potatoes gently to avoid breaking them apart.
- Use parchment strips under each potato for easy lifting if your muffin tin tends to stick.
- For extra crunch, sprinkle a little parmesan on top before baking.
Expert Tips for the Best Results
- Cheese layer trick: Add half the cheddar before baking and half after baking for maximum gooeyness.
- Potato size matters: Use uniform-sized potatoes so they cook and smash evenly.
- Season well: Don’t forget to salt your boiling water generously—it seasons the potatoes from the inside out.
- Crisp factor: For extra crispy bottoms, brush the muffin tin with melted butter instead of oil.
Recipe Variations
- Loaded Potato Style: Swap sour cream for ranch dressing and add crumbled sausage instead of beef.
- Vegetarian Version: Replace beef with sautéed mushrooms or spinach for a hearty meat-free option.
- Spicy Kick: Add jalapeños or a sprinkle of chili flakes before baking.
- Italian Twist: Use mozzarella instead of cheddar and top with fresh basil and marinara sauce.
Make Ahead & Freezer Tips
You can boil and smash the potatoes ahead of time, refrigerating them in the muffin tin overnight. Simply add toppings and bake when ready. To freeze, prepare them fully, cool completely, then freeze in an airtight container. Reheat in the oven until hot and crispy.
Serving Suggestions
Serve these on a rustic platter lined with parchment for a cozy feel. Garnish with extra green onions or fresh herbs for color. Pair with a crisp side salad or enjoy as a fun appetizer before a main dish.
Pairing Ideas
These muffin tin potatoes pair beautifully with roasted meats like chicken or steak. For drinks, serve with a chilled white wine such as Chardonnay or a light beer. As a casual option, pair them with iced tea or sparkling lemonade.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 180°C (350°F) for 10–12 minutes to restore crispiness. Microwave for 1–2 minutes for a quick option, though they’ll be softer.
Frequently Asked Questions (FAQs)
Can I use mashed potatoes instead of whole potatoes?
Not for this recipe—whole small potatoes hold their shape better when smashed.
What if I don’t have a muffin tin?
You can place them directly on a lined baking sheet, though they won’t be as perfectly shaped.
Can I make this recipe dairy-free?
Yes, use dairy-free sour cream and vegan cheddar cheese alternatives.
What type of potatoes work best?
Baby Yukon Gold or red potatoes work great because they’re creamy and hold shape well.
Can I prep these ahead for a party?
Yes! Assemble and refrigerate, then bake just before serving for best texture.
How do I make them spicier?
Mix chopped jalapeños or hot sauce into the sour cream before filling.
Are they gluten-free?
Yes, this recipe is naturally gluten-free as long as your beef and sour cream are certified gluten-free.
Nutrition Info (per piece)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 potato | 165 | 6g | 15g | 9g | 2g | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These smashed baked potatoes with cheddar and beef are everything you want in a side dish—crispy, cheesy, and bite-sized. Try them for your next family dinner, holiday spread, or casual get-together, and watch them disappear fast!
