Loaded Crispy Crown Cups are crispy potato cups filled with your favorite loaded baked potato fixin’s. Crispy Crowns form the Cups that are topped with melted cheese, sour cream, and crumbled bacon. Sound amazing? Well they are! Be sure to make plenty because they disappear quickly.
Wondering what Crispy Crowns are? Well, they similar to Tater Tots. However, rather than being barrel-shaped, the Crispy Crowns are shaped like a coin. They are about ¼-inch larger in diameter than a quarter and about ½-inch thick. We always bake ours to crispy perfection!
I used the following ingredients for this delicious appetizer: Golden Crispy Crowns, extra sharp cheddar cheese, sour cream, and bacon. You could also use Tater Tots here. However, the Cups will be a bit thicker.
Forming the Crispy Crown Cups
I started by putting three frozen Golden Crispy Crowns in each of the cups of a regular-sized muffin pan. I actually experimented with three, four, and five Crispy Crowns per muffin cup. While they all worked, both the Master Taster and I concluded that three was the optimal amount. The reason was that the flavor of the Cups was dominated by the Crispy Crowns when more than three were used.
Then, I placed the muffin pan into a preheated 425° F oven for 10 minutes. After 10 minutes, I removed the pan from the oven. Using a buttered shot glass, I pressed the Crispy Crowns into a cup shape.
Finishing the Loaded Crispy Crown Cups
I returned the muffin pan to the oven for another 15 minutes. After 15 minutes, I removed the muffin pan from the oven, and filled each Cup with about a tablespoon of shredded cheese. When all of the Cups were filled, I returned the pan to the 425° F oven for 5 minutes.
After 5 minutes, the cheese was melted. I removed the pan from the oven and let the Cups cool for about 10 minutes. Then, I ran a small knife around the outside of the Cups to loosen any melted cheese before removing them. I had to be a bit careful here because the Cups were still somewhat floppy.
Initially, I placed the Crispy Crown Cups on paper towels to absorb excess grease. Then, I piped some sour cream onto the melted cheese using a Wilton #21 star tip. You could always use a teaspoon to add the sour cream if you don’t have piping equipment.
Finally, I sprinkled on some crumbled bacon and minced parsley.
I transferred the Loaded Crispy Crown Cups to a serving dish. Oh my – the Loaded Crispy Crown Cups were truly amazing. The Crispy Crown Cups were well – crispy! They were perfectly complimented by the melted cheese, sour cream, and crumbled bacon. They literally flew off the plate. Yum!
For other loaded potato recipes, check out the following:
- Loaded Hasselback Potato Bites: If you like loaded potatoes and Hasselback Potatoes, you’ll absolutely love Loaded Hasselback Potato Bites. They are a mini version of the ever popular Hasselback Potatoes all dressed up with traditional loaded potato fixins. They make the perfect appetizer to serve at your holiday party, or anytime for that matter. They’re equally good as a side dish for a festive dinner!
- Crispy Loaded Potato Smashers: Crispy Loaded Potato Smashers are flavorful little morsels that everyone is certain to absolutely love. They’re similar to potato skins, but without all of the fuss and mess. One bite and you’ll be totally hooked!
- Fried Loaded Potato Balls: Wow your family and guests with these fried loaded potato ball. Crispy on the outside, and filled with baked potatoes, cheese and bacon, they make the perfect make ahead appetizer or side dish.
Loaded Crispy Crown Cups
- 36 Golden Crispy Crowns frozen (See Note 1)
- ¾ cup Extra Sharp Cheddar cheese shredded
- 2 Tablespoons sour cream (See Note 2)
- 3 slices bacon cooked, drained, and crumbled
- Chopped parsley or chives for garnish (optional)
- Preheat oven to 425° F
- If you're not using a non-stick muffin pan, spray the cups with non-stick spray. It's not necessary to spray the cups with non-stick spray if using a non-stick pan. (Note 3)
- Place 3 frozen Golden Crispy Crowns in each cup of the muffin pan. Bake for 10 minutes. (See Note 1)
- Remove the muffin pan from the oven and use a greased shot glass or similar item to press the Golden Crispy Crowns to form a Crispy Crown Cup.
- Return to oven for 15 additional minutes. Remove from oven. Add about a tablespoon of shredded cheese to each Crispy Crown Cup.
- Bake at 425° F for 5 minutes, or until cheese is fully melted. Remove from oven; allow to cool for 10 minutes before removing from muffin pan. Transfer to paper towel lined plate to absorb any excess grease.
- Pipe ½ to ¾ teaspoon of sour cream onto melted cheese. (See Note 4)
- Sprinkle on crumbled bacon; garnish with chopped parsley or chives if desired. Yield: 12 Loaded Crispy Crown Cups.
- You can use the same quantity of Tater Tots in place of the Crispy Crowns. The cups, however, will be a bit thicker.
- I used light sour cream, but you can use full-fat sour cream if you desire.
- The Crispy Crowns give off a fair amount of grease.
- I used a Wilton #21 star tip for piping the sour cream. I could have also used a teaspoon to add the sour cream.