These crispy potato cups are a fun little appetizer with golden smashed potato edges, a creamy roasted garlic pesto filling, and a fresh tomato bruschetta topping. They look fancy, but the method is simple: boil the potatoes until tender, press them into a muffin tin, bake until crisp, then fill them while they’re still warm.
The mix of crunchy potato, garlicky cream cheese, basil pesto, and juicy tomatoes makes them perfect for parties, holidays, brunch, or a quick savory snack.
Ingredients
For the Potato Cups
12 potatoes
3 tablespoons olive oil, plus more for greasing the muffin tin
1 teaspoon salt
1/2 teaspoon black pepper
For the Roasted Garlic
3 whole garlic heads
1 tablespoon olive oil
For the Pesto Cream Cheese Filling
7 oz cream cheese, softened
2 tablespoons basil pesto
Roasted garlic cloves, from above
Salt and black pepper, to taste
For the Tomato Bruschetta Topping
1 1/2 cups cherry tomatoes, quartered
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
Pinch of flaky salt
Pinch of red pepper flakes
Instructions
1. Boil the potatoes
Place the potatoes in a large pot and cover them with cold water. Add a good pinch of salt, then bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender but still holding their shape. You want them soft enough to press, not so soft that they split apart completely.
Drain the potatoes and let them sit for a few minutes so the steam can escape. This helps them crisp better in the oven.
2. Roast the garlic
While the potatoes are boiling, preheat the oven to 400°F.
Slice just enough off the top of each garlic head to expose the cloves. Place the garlic in a small baking dish or on a piece of foil, drizzle with olive oil, then cover tightly with foil. Roast for 35–40 minutes, until the cloves are soft, golden, and easy to squeeze out.
Let the garlic cool slightly, then squeeze the cloves into a small bowl.
3. Shape the potato cups
Lightly grease a 12-cup muffin tin with olive oil. Place one boiled potato in each muffin cup.
Use the bottom of a shot glass, small jar, or spice bottle to press each potato down into the muffin cup. Press firmly in the center so the potato spreads up the sides and forms a little cup. If a potato cracks a little, just press it back together with your fingers.
Drizzle the cups with olive oil, then season with salt and black pepper.
4. Bake until crispy
Bake the potato cups at 400°F for 25–30 minutes, or until the edges are deeply golden and crisp. Don’t pull them too early; the darker edges are what give these cups their best texture.
Let them cool in the tin for 3–5 minutes before filling so they firm up slightly.
5. Make the roasted garlic pesto cream cheese
In a bowl, mix the softened cream cheese, basil pesto, and roasted garlic cloves. Stir until smooth and creamy. Taste and adjust with salt and black pepper if needed.
For a smoother filling, mash the roasted garlic first before mixing it into the cream cheese.
6. Make the tomato bruschetta
In a separate bowl, gently toss the cherry tomatoes with fresh basil, extra virgin olive oil, balsamic vinegar, oregano, flaky salt, and red pepper flakes.
Let the mixture sit for 5–10 minutes while the potato cups finish baking. This gives the tomatoes time to release a little juice and pick up more flavor.
7. Fill and serve
Spoon the roasted garlic pesto cream cheese into each crispy potato cup. Top with the tomato bruschetta mixture.
Serve right away while the potato cups are still crisp and the filling is creamy.
Pin these Crispy Bruschetta Potato Cups before you forget them — they’re exactly the kind of little bite you’ll want when you need something easy, crispy, and good-looking for the table.
Tips for the Best Potato Cups
Use small baby potatoes that are similar in size so they cook evenly. If some are much bigger, cut them in half after boiling and place the cut side down in the muffin tin before pressing.
Let the potatoes steam-dry after boiling. Wet potatoes do not crisp as well.
Press the potatoes while they are warm, not cold. Warm potatoes shape more easily and are less likely to break apart.
Don’t overfill the cups before serving. Add the cream cheese and tomatoes just before serving so the potato edges stay crisp.
Storage and Reheating
The potato cups are best served fresh, but you can prepare the parts ahead. Bake the potato cups and store them separately from the filling and tomato topping.
Reheat the empty potato cups in the oven or air fryer at 375°F until crisp again. Then add the cream cheese filling and tomato topping right before serving.
Store leftovers in an airtight container in the fridge for up to 2 days, but keep in mind the potatoes will soften once filled.
