Crispy Potato Pizza Cups
These potato pizza cups are one of those recipes that sounds a little unexpected and then completely wins everyone over the moment they try one. Boiled baby potatoes smashed into a muffin tin, baked until the edges are golden and crispy, then loaded with mozzarella, pizza sauce, more mozzarella, and a slice of pepperoni and baked again until bubbly. They’re bite-sized, they’re crispy on the outside, they’re cheesy in the middle, and they taste exactly like pizza in a way that somehow feels even more fun than actual pizza.
Why You’ll Love This Recipe
The double bake produces a potato cup that’s actually crispy rather than soft and floppy under the toppings. That first bake before the cheese goes on makes all the difference.
These are completely customizable. Swap the pepperoni for mushrooms, olives, bell peppers, or whatever your family likes on their pizza and they work just as well.
They’re bite-sized and self-contained which makes them perfect for parties, game days, or any situation where you want something people can grab and eat without a plate.
– Lyuda
Ingredients Needed to Make These Crispy Potato Cups
The Potato Cups
Small baby potatoes roughly the same size are specifically what you need here. Klondike Gourmet potatoes are recommended because their size and starch content produce a cup that holds its shape through the smash and the double bake. Olive oil, salt, pepper, and garlic powder season the outside before the first bake.
The Pizza Toppings
Pizza sauce or marinara spooned into the center of each cup. Shredded mozzarella goes both under and over the sauce for maximum cheese pull. One slice of pepperoni per cup tops everything off. Italian seasoning scattered over the top before the second bake seasons the whole thing.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Crispy Potato Pizza Cups
Step 1: Boil the Potatoes
Cover the potatoes with cold salted water and bring to a boil. Cook for 20 to 25 minutes until fork tender but still holding their shape. Drain well and let them cool and dry out for a few minutes.
Step 2: Smash and Season
Preheat the oven to 425°F and grease a 12-cup muffin tin well. Place one potato in each cup and press firmly with the bottom of a glass until flat and slightly up the sides. Drizzle with olive oil and season with salt, pepper, and garlic powder.
Step 3: First Bake
Bake for 15 to 20 minutes until the edges are golden and starting to crisp. This is the step that builds the structure of the cup before any toppings go on.
Step 4: Add the Toppings
Working in the center of each cup only, add a sprinkle of mozzarella, a small spoonful of pizza sauce, more mozzarella, one slice of pepperoni, and a pinch of Italian seasoning. Keep everything away from the edges so they stay crispy.
Step 5: Second Bake
Return to the oven for 8 to 10 minutes until the cheese is melted and bubbling and the potato edges are deeply golden. Broil for 1 to 2 minutes at the end if you want extra crispy edges. Watch closely.
Step 6: Cool and Serve
Let the cups cool in the tin for 5 minutes before removing. They firm up as they cool and release much more cleanly than if you try to take them out immediately. Garnish with fresh basil and serve with extra pizza sauce alongside.
Storing and Reheating
Store in a sealed airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 4 to 5 minutes to restore the crispy exterior. The oven at 375°F for 8 to 10 minutes also works well. The microwave is the last resort and softens the potato edges significantly. These are best eaten fresh but the leftovers reheat well.
More Kid Friendly Recipes to Check Out
Serving Suggestions
Serve warm with a small bowl of extra pizza sauce or marinara in the center of the platter for dipping. Fresh basil scattered over the top makes the whole platter look really intentional and beautiful. These work as a starter before a pasta dinner, a game day spread appetizer, or an after-school snack that feels special.
Frequently Asked Questions About Pizza Potato Cups
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Crispy Potato Pizza Cups (Easy Appetizer Recipe)
Ingredients
Method
- Place the potatoes in a large pot and cover with water. Add a generous pinch of salt and bring to a boil.
- Cook for 20-25 minutes, or until the potatoes are fork-tender but not falling apart. Drain well and let them cool for a few minutes, until they’re cool enough to handle.
- Preheat the oven to 425°F. Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
- Place one potato into each muffin cup. Using the bottom of a glass, measuring cup, or the back of a spoon, gently smash each potato until it’s flattened and spreads slightly up the sides of the muffin cup.
- Drizzle the potatoes with olive oil and season with salt, black pepper, and garlic powder.
- Bake for 15-20 minutes, or until the potatoes are beginning to turn golden and crispy around the edges.
- Sprinkle some mozzarella cheese to the center of each potato cup, then add a small spoonful of pizza sauce on top of cheese and sprinkle more mozzarella cheese. Then top each cup with one slice of pepperoni. Sprinkle with Italian seasoning.
- Return the muffin tin to the oven and bake for another 8–10 minutes, or until the potatoes are golden and crisp and the cheese is melted and bubbly.
- For extra crispy edges, you can broil for 1–2 minutes at the end. Watch closely so the cheese and pepperoni don’t burn.
- Let the pizza cups cool in the muffin tin for about 5 minutes before carefully removing them with a spoon or small spatula.
- Garnish with fresh basil and serve warm.
Notes
- Use small potatoes: Baby potatoes that are roughly 1½–2 inches in diameter work best. Try to choose potatoes that are similar in size so they cook evenly.
- Don’t overboil the potatoes: They should be tender enough to smash but still hold their shape. If they’re too soft, they’ll be difficult to form into cups.
- Dry the potatoes well: Excess water can prevent the potatoes from getting crispy.
- Don’t skip the first bake: The initial bake helps create a crispy potato shell before adding the pizza toppings.
- Keep the toppings in the center: Too much sauce around the edges can make the potatoes soggy.
- Cheese: Mozzarella gives you the classic pizza flavor, but you can add a little Parmesan for extra flavor.
- Pepperoni: Mini pepperoni or chopped pepperoni can also be used if you prefer smaller pieces.
- Make them vegetarian: Simply leave out the pepperoni or replace it with diced mushrooms, bell peppers, or olives.
- Let them cool before removing: The potato cups firm up as they cool, making them easier to remove from the muffin tin without falling apart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!