Crispy Cheesy Potato Cups

Prep Time
Cook Time
Ready In

"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."

Original is 12 servings


  • 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

Step 1

Adjust oven rack to lowest position and heat oven to 425 degrees.

Step 2

Pulse panko in food processor until finely ground, about 5 pulses.

Step 3

Evenly coat each muffin cup with softened butter and then with ground panko.

Step 4

Cut each potato in half lengthwise, then cut each half into 3 wedges.

Step 5

Cut each wedge crosswise into ¼-inch-thick slices.

Step 6

Combine potatoes, half-and-half, salt, and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.

Step 7

Meanwhile, toss cheddar, Parmesan, and cornstarch together in bowl; reserve 1/3 cup for topping.

Step 8

Add remaining cheese mixture to hot potato mixture, stirring until smooth.

Step 9

Divide potato-cheese mixture evenly among muffin cups and smooth.

Step 10

Sprinkle cups with reserved cheese.

Step 11

Cover muffin tin with aluminum foil sprayed with vegetable oil spray and bake for 10 minutes.

Step 12

Discard foil and continue to bake until golden brown, 13 to 15 minutes.

Step 13

Run paring knife around perimeter of muffin cups.

Step 14

Let potato cups cool in muffin tin on wire rack for 5 minutes.

Step 15

Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups.

Step 16

Invert cups onto wire rack and let cool for 5 minutes.


No special items needed.

11 Reviews


I made these to have with hot dogs. The little ones really loved them!


review by:
(27 Mar 2020)


As everyone said they are delicious! Reading the reviews I sprayed and buttered my muffin tin seeing to easy removal. I did cut the recipe back and am looking forward to doing the full recipe when I have weekend company. I know these crispy potatoes will impress!


review by:
(3 Feb 2018)


I love these little potato cups. Delicious and so easy. Great to have with so many things. I froze some individually then just take them out when I need them and cook. Doesn't get much easier than that on a busy night!


review by:
(26 Apr 2016)


These taste great! Since others mentioned having a hard time getting them out of the pan, I tried making half with muffin pan liners. Some of the cheese melted between the paper and the pan, and that part stuck a bit, but otherwise it worked great! Fun little individual potato "casseroles". Thanks for sharing.....made for Best of 2015 tag game.


review by:
(20 Feb 2016)


I scaled back to make 6 but the only muffin pan I could get my hands on was my Texas size one and as I was only cooking for three that was fine so made 3 muffins with the mix and cooked as per recipe but mine did not set and in trying to get them out of the pan totally fell apart but they were delicious and we enjoyed. One tip I learnt though was when coating your moulds with the crumb mix do so one at a time and you will get a nice even coat. Thank you Luvcookn made for Best Of 2014 at FF&F forums tag game.


review by:
(13 Feb 2015)


I'm reviewing the taste...not my ability to remove them from the pan...hehe...these taste awesome...I loved the crunch of the outside with the creamy insides...the flavors mixed well together...I think I might have filled my cups a bit to much...but that just gave us more to eat...made for "Best of 2014" tag to try and get the stuff stuck on the pan off...=)


review by:
(8 Feb 2015)

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