Muffin Cup Potatoes

Prep Time
Cook Time
Ready In

"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 recipe yields 12 servings


  • 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 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 & Variations

No special items needed.



I had to make a couple of changes, used chives and an aged cheddar cheese for the parmesan. These turned out nice and crispy on the outside and soft and cheesy on the inside. I ate mine with my fingers! What a great new way to make potatoes. I scaled it down for the two of us, using 1 medium potato and got 4 muffins cups out of it. Perfect! Thank you for posting.

review by:
(23 Apr 2012)