Crispy Cheesy Potato Cups

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.