Stuffed Potato Cups with Savory Meat & Cheese Filling
These baked potato cups are crispy on the outside and soft inside, stuffed with a flavorful minced meat filling and topped with gooey cheese. They’re crowd-pleasing, freezer-friendly, and easy to customize.
Prep: 20 minutes
Bake: 30–35 minutes
Total: ~55 minutes
Ingredients
Potato Cups
4 medium potatoes, peeled
2 tbsp olive oil
Salt & black pepper, to taste
Meat Filling
250 g minced beef or chicken
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp paprika
½ tsp dried oregano or Italian seasoning
Salt & black pepper, to taste
Cheese Topping
¾ cup shredded mozzarella or cheddar
2 tbsp grated Parmesan
Optional add-ins
Corn or peas
Chopped mushrooms
Fresh parsley for garnish
Instructions
Prepare potatoes
Preheat oven to 200°C (400°F).
Thinly slice potatoes and brush with olive oil, salt, and pepper.
Form cups
Press potato slices into greased muffin tin wells, overlapping to form cups.
Bake potato cups
Bake for 20 minutes until lightly golden and tender.
Cook meat filling
Heat a pan with a little oil.
Sauté onion until soft, add garlic, then minced meat.
Season with paprika, oregano, salt, and pepper. Cook until browned.
Stuff & top
Fill each potato cup with meat mixture.
Top generously with cheese.
Final bake
Return to oven for 10–15 minutes until cheese is melted and bubbly.
Serve
Cool slightly, garnish with parsley, and serve warm.
Tips & Notes
Use mashed potato leftovers to line cups if short on time.
Swap meat with lentils or mushrooms for a vegetarian version.
Perfect for iftar snacks, parties, or lunchboxes.
Air-fryer option: Cook at 180°C for 15–18 minutes after stuffing.
Frequently Asked Questions
Can I freeze them?
Yes! Freeze after baking. Reheat in oven or air fryer.
Which cheese works best?
Mozzarella for stretch, cheddar for flavor, or a mix of both.
Can I make them ahead?
Absolutely—assemble earlier and bake before serving.
Nutritional Information
Calories: ~170 kcal
Protein: ~8 g
Carbs: ~14 g
Fat: ~9 g