Oven Baked 3-Ingredient Buttery Potato Shell Cups

You’re going to fall in love with these easy oven-baked 3-ingredient buttery potato shell cups. Perfect for any family dinner or outdoor summer gathering, they’re also ridiculously easy to make.

These are my go-to when I’m in need of something simple yet impressive. The crust bakes up to perfection – the outside edges get nice & crispy from the heat of the oven while staying soft on the inside. And, no matter where you put them, they’ll be gone before you know it!

All it takes to make these is 3 basic ingredients. When you want to quickly add a tasty, stress-free side to your next meal, simply combine the three, press into a muffin tin and bake until golden. Simple, right?

Why You Will Love This Recipe

• Made with only 3 simple pantry staple ingredients.
• Always bakes up perfectly crispy.
• Prepares in under 10 minutes.
• Individual portions for easy serving.
• Timeless side dish that everyone loves.

Ingredients You Need

Only 3 basics are needed for these crispy potato shells. Measuring everything ahead of time makes it super quick and easy to assemble the cups.

• Shredded hash browns: Both refrigerated and thawed frozen shredded hash browns work great for creating the outer crispy shell layer.
• Unsalted butter: Melted butter is what holds the potatoes together and gives them that classic, timeless butter taste.
• Cheddar cheese: Freshly shredded cheddar provides a wonderful flavorful bite and also keeps the cups held together as they bake.

How to Make It

This is how quickly these buttery potato shell cups come together in your oven.

Prepare the Pan

First start off by setting your oven to 400°F. Grease a standard muffin tin with a lot of non-stick spray or butter.

Mix the Ingredients

Next mix the shredded hash browns, melted butter and shredded cheese together in a big bowl. Make sure you stir really well and coat the hash browns completely with butter and cheese.

Form the Cups

Fill each muffin cup with a generous amount of the potato mixture. Then use your fingers or the back of a spoon to push the potatoes down into the bottom and around the edges of the cup to form a hollow cup shape.

Bake Until Crispy

Now place the muffin tin in your oven. Let them cook for 25 to 30 minutes (or until the tops have turned a beautiful gold brown).

Cool and Serve

After baking let the potato cups sit in the muffin tin for 5 minutes so they keep their shape. Next carefully pull them out using a spoon and serve them warm.

Tips for Success

• Try to squeeze all possible liquid from your hash browns by using a paper towel to get the best crispy results.
• Make sure your muffin tin is extremely greasy. This will help the tiny delicate cups easily come out once they are done.
• Apply firm pressure to the potato mixture so that it does not run out of the sides of the muffin tin. 
• If you would like some additional flavor add a pinch of garlic powder or black pepper.
• Allow the cups to be removed from the pan after being taken from the oven. They can break apart if they are too hot when removed.

Storage Instructions

• Store: Store leftover potato cups in an airtight container in the refrigerator for up to 3 days. 
• Freeze: After the baked potato cups have cooled completely, place them on a baking sheet. Allow to freeze. Then put them in an air tight bag and store in the freezer for up to 2 months. 
• Reheat: Place in the oven or air fryer at 350°F. Until heated through and crispy again.

Serving Suggestions

• Serve next to a great grilled steak or a nice roasted chicken. 
• Place a small amount of sour cream and chopped chives inside the hollow center of the potato shells. 
• With scrambled eggs and bacon, these make for a great weekend breakfast. 
• These make a great addition to your holiday buffet table. A quick and easy side dish that everyone will love!

Oven Baked 3-Ingredient Buttery Potato Shell Cups

Jennifer

These oven-baked 3-ingredient buttery potato shell cups are going to be your new go-to side dish. Easy, crispy and comforting; this recipe is an instant favorite.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Servings 12 cups

Equipment

• Standard 12-cup muffin tin

Ingredients

  

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• 1 bag shredded hash browns 20 oz. bag, thawed if frozen
• 1/2 cup unsalted butter melted
• 1 cup cheddar cheese shredded
• Salt & pepper to taste optional

Instructions

 

• Heat oven to 400°F. Grease a 12-cup standard muffin tin generously with non-stick cooking spray or butter.
• In a large mixing bowl combine thawed shredded hash browns, melted butter and shredded cheddar cheese. Mix until potatoes are covered evenly. If desired add a pinch of salt and pepper.
• Divide potato mixture evenly into 12 muffin cups. Use fingers or the back of the spoon to apply even pressure and press the mixture into the bottom and up sides of each cup to create a shell.
• Bake for 25 – 30 min., or until the edges are darkly golden brown and crispy.
• Once baked, allow to sit for five minutes in the tin. Use a spoon to carefully remove each cup. Serve warm.

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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