Cheesy Potato Cups Recipes

CHEESY MASHED POTATO CUPS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley. , Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.

CRISPY, CHEESY POTATO CUPS

Steps:

• Adjust oven rack to lowest position and heat oven to 425 degrees. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then ground panko.
• Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch-thick slices. Combine potatoes, half-and-half, salt and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.
• Meanwhile, toss cheddar, parmesan and cornstarch together in bowl; reserve 1/3 cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth. Divide potato-cheese mixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese.
• Cover muffin tin with aluminum foil sprayed with Pam and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13 to 15 minutes. Run pairing knife around perimeter of muffin cups. Let potato cups cool in muffin tin on wire rack for 5 minutes.
• Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups. Invert cups cups onto wire rack and let cool for 5 minutes. Serve.

CHEESY POTATO CUPS

Steps:

• Heat oven to 350°F.
• Pierce potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells.
• Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups.
• Bake 30 min. or until heated through. Top with bacon and broccoli.