Cheesy Potato Cups
These Cheesy Potato Cups were a hit with my spud loving family. The individual portions make them perfect for dinner parties, holidays or even weeknights!
Cheesy Potato Cups
I left my Cook’s Country magazine on the counter folded open to the photo of this recipe for Cheesy Potato Cups. Bill walked by and said, “I’d eat those.” Yeah, this I knew. Baked in muffin tins, these are like individual portions of cheesy scalloped potatoes. I served these for Christmas Eve, only forgetting one step in the baking process, resulting in a less crispy crust, but these were definitely a crowd-pleaser.
You may need these supplies to make this cheese potato cups recipe:
Cheesy Potato Cups
Cheesy potato cups baked in a muffin tin
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 12 servings
Ingredients
- 1/2 cup panko bread crumbs, ground in food processor
- 1 tablespoon butter, at room temperature
- 2 pounds russet potatoes, peeled
- 1 1/4 cups half and half
- 1 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/3 cups shredded sharp cheddar
- 2/3 cup grated Parmesan
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 425º. Butter 12 cup muffin tin, then dust each cup with panko crumbs. Set aside.
- Cut potatoes in half lengthwise, then each half into 3 spears. Slice the spears into 1/4 inch slices. Place in large microwave safe bowl and add half and half, salt and pepper. Mix to combine. Cover with plastic wrap and microwave 12-15 minutes, stirring once, till tender.
- Toss cheddar, Parmesan and cornstarch in bowl. Add all except 1/3 cup to hot potatoes, and stir till well mixed. Divide mixture between muffin cups and smooth tops. Sprinkle with reserved cheese.
- Bake, covered, for 10 minutes, then remove cover and continue baking 13-15 minutes, till lightly browned. Remove to cooling rack and run knife around perimeter of each cup. Cool 5 minutes then invert onto baking sheet, tapping if necessary to release. Cool 5 minutes and serve.
Notes
Recipe adapted from Cook's Country
Nutrition Information:
Yield:
12Serving Size:
1 potato cupAmount Per Serving: Calories: 259 Total Fat: 14g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 549mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 11g
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Such yummy little personal size potatoes. I would eat one, and not feel guilty on my WW diet!
Love it:D
Scrumptious.
These look and sound absolutely amazing!
Yeah, I’d eat that, too! Always nice when you can please the hubby….and these are ah-may-zing! I should rephrase and say I’d eat a dozen or so!
These look perfect! Love the little bite size!
These look amazing! I would definitely serve these at my next party.
I’m pretty sure “Lust” is the right word for how I feel about these potato cheese guys.
These looks amazing!
Great individual size servings, I like these yummy potato goodies for a picnic or tailgate!
Hi Lizzy, sounds yummy!! I love cheese
LOL
What a fun side dish, and perfect size so you don’t eat loads of potatoes:-) Hugs, Terra
Potatoes and cheese…a great combo!
I’d eat those too. 🙂 And I am going to make some. They sound so easy and look so delicious.
No joke, I’m making this as soon as I can. I love potatoes and this looks just perfect for my potato cravings. Wait, I’m on a diet… I hope I can just eat one and be able to control my portion… Grrr!
Those look so good Lizzy! I think my boys would just gobble them up! Thanks for sharing!
My husband and I loved these too! I also recommend the Coconut-Lime Dream Bites (soooo good), the Harvey House Chocolate Puffs (fun) and the Braised Greens from this issue – those were the other recipes I made, and they all turned out great 🙂
Made the whole pork chop/cheesy potatoes/asparagus dinner tonight. Loved it all. One question in cheesy potato recipe- can you elaborate on “dusting” the bottom of the muffin cups. Were some of the bread crumbs supposed to stick to the sides? Mine did not.
Hi, Lyn, yes, some crumbs should have stuck to the sides before adding the potatoes. I butter the whole muffin cup well, then add more crumbs that are probably needed. I usually have to turn the pan on its side and rotate to get them to adhere. I think the whole goal to to help with the release of the potatoes. I hope you were able to remove yours without too much trouble. Thanks for the feedback…we loved this meal, too!
Can these be frozen after baking? I’m making them anyway but it would be good if I could freeze half for another time. It’s just the two of us…
Hi, Carol,
I know potatoes can be kind of finicky when you freeze and reheat them. I’d probably freeze half for a trial run…and see how it goes. I have a feeling they’d still be OK…just not as good as when freshly made. Please let me know if you do, as I’d love to update my post if it works. Another idea would be to just cut this recipe in half and make 6. Thanks for the question!