Crispy Potato Cups
By Henny Shor, Jerusalem Post, September 19, 2026
When I saw the idea of making potato cups using just a potato, I thought, this sounds easy enough. I’m giving you a ground beef filling here, but you can really be as creative as you want.
For a vegan option, try mashed sweet potato or butternut squash. For a dairy version, fill them with sautéed veggies, mushrooms, and onions, and top with shredded cheese.
I love recipes that can be adapted to fit different meals. You can prepare a batch of the potato cups ahead of time and then fill them with whatever works best for the meal you’re serving.
Yields 12 potato cups
Ingredients:
Potato cups:
12 small potatoes or 6 large potatoes, plus 1 large potato for the meat filling
2-3 Tbsp. olive oil
½ tsp. paprika
1 tsp. garlic powder
1 tsp. salt
½ tsp. ground black pepper
Oil spray, for greasing
Ground beef filling:
2 Tbsp. olive oil
2 large onions, diced
400 grams ground beef
1 red pepper, diced
¼ cup chopped fresh parsley or cilantro (coriander)
2 Tbsp. tomato sauce or BBQ sauce
½ tsp. salt
¼ tsp. ground black pepper
1 large cooked potato, reserved from the potato cups
1 egg
Directions:
Place the potatoes, with the skins on, in a large pot and cover with water. Bring to a boil and cook until soft and easily pierced with a fork. Drain and let cool enough to handle. Set aside 1 large potato for the meat filling.
Preheat the oven to 200°C/400°F. Grease a 12-cup muffin tin or ramekins very well with oil spray. Place one small potato, or half of a large potato – skin side down, into each muffin cup or ramekin. Using the bottom of a small glass, press each potato down and up the sides of the muffin cup, leaving the center hollow. Use a spoon to gently smooth and shape the potatoes into cups.
In a small bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Brush the mixture generously over the inside and edges of each potato cup. Bake for 15-20 minutes, or until the edges begin to brown and crisp. Remove from the oven and allow the potato cups to cool in the muffin tin.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onions and sauté until soft and caramelized. Add the ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon as it cooks. Add the red pepper, parsley or cilantro, tomato sauce or BBQ sauce, salt, and black pepper. Continue cooking for another 5-7 minutes, stirring occasionally, until the beef is cooked through and the pepper has softened.
Peel and mash the reserved cooked potato, then stir it into the meat mixture until everything is well combined.
Reduce the oven temperature to 180°C/350°F. Spoon the meat filling into the potato cups and bake for about 20 minutes. Allow the cups to cool for a few minutes in the muffin tin before carefully removing and serving.
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