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Cheesy Potato Cups

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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!

A close up of a plate of food on a table, with Cup and Potato
 
 

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.

Baked cheesy potato cups in a muffin tin

You may need these supplies to make this cheese potato cups recipe:

 

A close up of a plate of food on a table, with Cup and Potato

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

  1. Preheat oven to 425º. Butter 12 cup muffin tin, then dust each cup with panko crumbs. Set aside.
  2. 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.
  3. 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.
  4. 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:

12

Serving Size:

1 potato cup

Amount Per Serving: Calories: 259Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 41mgSodium: 549mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 11g

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