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5-Ingredient Loaded Potato Cups

Makes: 12

Hands-on time: 20 minutes

Hands-off time: 20 minutes


🥔 12 SPAR Freshline Baby Potatoes

🥔 ½ tsp each, salt and pepper, to season

🥔 ¾ block (300g) SPAR Cheddar Cheese

🥔 1 cup SPAR Freshline Broccoli, finely chopped

🥔 1 packet (200g) SPAR Diced Bacon Beechwood Smoked

Serving suggestion:

Spring onion, thinly sliced

Dipping sauce


1. Preheat the oven to 180°C, grease a 12-hole muffin tin and set aside until needed.

2. Wash and dry the SPAR Freshline Baby Potatoes. Place the potatoes in a large microwavable bowl, cover and microwave for around 10 minutes until the potatoes are fork-tender. *Chef’s Tip: Alternatively, boil the potatoes on the stove!

3. Divide the potatoes between each muffin hole. Using a small cup, smash the potatoes to form potato cups with a hollow centre.

4. Grate the SPAR Cheddar Cheese and set aside.

5. Divide salt and pepper, ⅔ of the grated cheese, the chopped broccoli and SPAR Diced Bacon Beechwood Smoked between the potato cups. *Chef’s Tip: Add your favourite toppings!

6. Sprinkle the remaining ⅓ of the cheese over the potato cups and bake for 20 minutes until golden brown.

7. Allow the potato cups to cool slightly before transferring to a platter. Garnish with freshly sliced spring onion and serve with a dipping sauce of your choice and ENJOY!


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