Muffin Cup Potatoes
Recipe: #2771
November 19, 2011
Categories: Side Dishes, Cheese, Onions, Potatoes, Brunch, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Vegetarian Dinner, more
"I got the idea for this when I saw a picture in a magazine. I just had to make a recipe for it. I make this quite often now, it is always a hit."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (234.4 g)
- Calories 148.2
- Total Fat - 4.3 g
- Saturated Fat - 2.3 g
- Cholesterol - 12.9 mg
- Sodium - 166.2 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 5.9 g
- Sugars - 5.4 g
- Protein - 9.6 g
- Calcium - 150.5 mg
- Iron - 1.7 mg
- Vitamin C - 133 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
In a large bowl, mix together the potatoes oil, salt and pepper, making sure all the slices are coated; set aside.
Step 3
Line muffin cups with foil, overlapping to facilitate removing the potatoes when done.
Step 4
Coat with non-stick spray.
Step 5
Divide the mozzarella and onions equally while layering the potato slices in the lined muffin cups. (Add cheese and onions in between each layer and on top.)
Step 6
Sprinkle the parmesan cheese over the top of potato cups.
Step 7
Bake at 400 degrees about 30 to 40 minutes, until tender.
Step 8
Let sit 10 minutes before lifting out.
Tips
No special items needed.
1 Reviews
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