Cheesy Potato Cups
Cheesy Potato Cups were a hit with my spud-loving family. The individual portions are ideal for dinner parties, holidays, or even weeknights!
This Cheesy Potato Recipe got these rave reviews at a recent family dinner. “How many can we have?” and “These are really good!” were some of their unsolicited reactions.
Why You Must Make
- 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 and they were definitely a crowd-pleaser.
- Kitchen Staples – Salt, Freshly Ground Black Pepper, Cornstarch
- Panko Bread Crumbs – Grind in your food processor. AKA Japanese Bread Crumbs
- Butter – at room temperature
- Russet Potatoes – Peeled. Russets work better than waxy potatoes.
- Half and Half – A mixture of equal parts of milk and cream; 10-12% milk fat.
- Shredded Sharp Cheddar – Yellow or White Cheddar work well. You can shred your own or buy preshredded cheese.
- Grated Parmesan – Look for real Parmesano Reggiano, never the green can that you can find on the store shelves.
How to Make
Like many Cook’s Illustrated or Cook’s Country recipes, there is a little more work put into making the recipe. There is the pan prep, the microwaving step, then the filling of the tin and baking. But the pan can be prepped ahead of time, the potatoes peeled and left in water so they don’t brown, and the cheese mixture can be combined and parked in the fridge.
- First, Prep the pan. Grease the muffin tin and dust it with ground Panko (Japanese) bread crumbs. Set aside.
- Microwave the sliced potato pieces with the half and half and seasonings.
- Mix together the cheeses and cornstarch and mix most of it into the potatoes.
- Divide the potatoes between the muffin tin openings. Level out the tops as best as possible.
- Top each with some of the reserved cheese mixture.
- Bake, cool for 5 minutes, then Remove cups from the tin.
- Cool a few more minutes and serve.
- Use Russet Potatoes for the best results.
- Prep your pan ahead of time. It can sit on the counter all day if you like!
- Remove each of the cheesy potato bakes from the tin after 5 minutes of cooling time. From experience, I know they’ll sweat and be harder to remove if you forget!!
Frequently Asked Questions
Russet potatoes are the classic baking potatoes. The flesh is drier and almost mealy compared with waxy potatoes like fingerlings and red-skinned potatoes.
First, everyone loves individual servings. These are especially nice for company or holidays. Plus, more surface area touching each potato cup as it cooks allows the edges to get nice and crispy.
You May Also Like:
- Instant Pot Baked Potatoes from Shugary Sweets
- Twice Baked Potatoes
- Creamy Mashed Potatoes
- Crispy Smashed Potatoes
- More tasty Side Dishes
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- ½ cup panko bread crumbs, ground in a food processor
- 1 tablespoon butter, at room temperature
- 2 pounds russet potatoes, peeled
- 1 ¼ cups half and half
- 1 ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ⅓ cups shredded sharp cheddar
- ⅔ cup grated Parmesan
- 2 teaspoons cornstarch
- 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.
Recipe adapted from Cook's Country
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Serving Size:1 potato cup
Amount Per Serving: Calories: 259Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 41mgSodium: 549mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 11g