Crispy potato cups loaded with cheesy pizza

Crispy golden potato cups filled with gooey mozzarella, savory pizza sauce, and your favorite toppings. They’re fun, cheesy, and perfect for parties, snacks, or an easy family appetizer.

Ingredients

For the potato cups:

• 4 large russet potatoes, peeled
• 1 large egg
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp paprika
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the pizza filling:

• ½ cup pizza or marinara sauce
• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup diced pepperoni
• ¼ cup finely diced bell pepper
• ¼ cup sliced black olives, optional
• 2 tbsp finely diced red onion
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes, optional

For finishing:

• Fresh basil or parsley
• Grated Parmesan
• Extra pizza sauce for dipping

Instructions

1. Prepare the potatoes
   Preheat the oven to 425°F (220°C). Peel the potatoes and grate them using the large holes of a box grater.
2. Remove excess moisture
   Place the grated potatoes in a clean kitchen towel and squeeze very well to remove as much liquid as possible. This is important for crispy cups.
3. Make the potato mixture
   Place the potatoes in a bowl. Add the egg, ½ cup mozzarella, Parmesan, flour, garlic powder, Italian seasoning, paprika, salt, black pepper, and olive oil. Mix until evenly combined.
4. Form the cups
   Grease a 12-cup muffin tin generously. Divide the potato mixture between the cups. Press the mixture firmly into the bottom and up the sides, creating small cups. Make the sides slightly thicker so they hold their shape.
5. Bake the potato cups
   Bake for 20–25 minutes, until the edges are golden brown and crisp.
6. Add the pizza filling
   Remove the tray from the oven. Spoon about 1–2 teaspoons of pizza sauce into each potato cup. Add mozzarella, cheddar, pepperoni, bell pepper, onion, and olives.
7. Add more cheese
   Sprinkle the tops with Italian seasoning and a little extra mozzarella.
8. Bake again
   Return to the oven and bake for another 8–10 minutes, until the cheese is completely melted, bubbly, and lightly golden.
9. Cool slightly
   Let the potato pizza cups rest in the muffin tin for 5 minutes before carefully removing them.
10. Garnish and serve
    Top with fresh basil or parsley and Parmesan. Serve warm with extra pizza sauce for dipping.

Tips

• Squeeze the potatoes very dry for the crispiest cups.
• Grease the muffin tin well so the cups release easily.
• Press the potato mixture firmly against the sides.
• Don’t add too much pizza sauce, as excess moisture can soften the potato cups.
• Let the cups rest briefly before removing them so they firm up.
• For extra crispy edges, place the baked potato cups back in the oven for 2–3 minutes after adding the filling.

Topping Ideas

Try:

• Cooked Italian sausage
• Bacon
• Mushrooms
• Jalapeños
• Pineapple
• Spinach
• Diced chicken
• Turkey pepperoni
• Fresh tomatoes

Air Fryer Method

Use small oven-safe silicone molds or an air-fryer-safe muffin pan. Cook the potato cups at 375°F (190°C) for about 12–16 minutes, then add the pizza toppings and cook for another 4–6 minutes until the cheese melts.

Nut Information

• Contains nuts: No.
• This recipe contains dairy, egg, and wheat.
• Parmesan, mozzarella, and cheddar are dairy products, not nuts.
• If preparing for someone with a nut allergy, check pizza sauce, cheese, flour, and packaged toppings for possible cross-contact.

Q&A

Q: Can I use frozen shredded potatoes?
A: Yes. Thaw them completely and squeeze out as much moisture as possible before using.

Q: Can I make these without flour?
A: Yes. Replace the flour with 2–3 tablespoons of extra Parmesan or breadcrumbs to help bind the potato mixture.

Q: Can I use sweet potatoes?
A: Yes, although the cups will have a softer texture and slightly sweeter flavor.

Q: Can I make them ahead of time?
A: Yes. Bake the potato cups first, refrigerate them, then add the pizza toppings and bake again just before serving.

Q: Can I freeze them?
A: Yes. Freeze the baked potato cups without the pizza toppings. Reheat until crisp, then add the toppings and bake until the cheese melts.

Q: Why are my potato cups soggy?
A: The most common cause is excess moisture in the potatoes or too much pizza sauce. Squeeze the grated potatoes very thoroughly and use a small amount of sauce.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to bring back the crisp texture.

Q: How many cups does this make?
A: Approximately 12 potato pizza cups.