Crispy Cheesy Potato Cups
April 26, 2013
Categories: Side Dishes, Snacks, Cheese, Cheddar, Potatoes, Brunch, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Diabetic, Sugar-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"What can be said...what's not to like about cream and cheese surrounding potatoes in a very crispy jacket! Don't use pre-shredded cheese here. This recipe halves perfectly! I use a Tillamook extra sharp white cheddar and Grana Padano."
- Serving Size: 1 (121.3 g)
- Calories 148.2
- Total Fat - 7.4 g
- Saturated Fat - 4.6 g
- Cholesterol - 22.4 mg
- Sodium - 159.1 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 1.8 g
- Sugars - 1 g
- Protein - 7.2 g
- Calcium - 204 mg
- Iron - 0.4 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.1 mg
Step by Step Method
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 with ground panko.
Cut each potato in half lengthwise, then cut each half into 3 wedges.
Cut each wedge crosswise into ¼-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 vegetable oil spray and bake for 10 minutes.
Discard foil and continue to bake until golden brown, 13 to 15 minutes.
Run paring 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 onto wire rack and let cool for 5 minutes.
No special items needed.