CHEESY MASHED POTATO CUPS
I double this mashed potato recipe for an extra batch to freeze. It's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley. , Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts :
CHEESY POTATO CUPS
Twice baked means twice as tasty! Tater skins are filled with cheesy mashed potatoes and topped with bacon bits to make these tasty crowd-pleasers.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Pierce potatoes with fork. Bake 1 hour. Cool 5 min. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells.
- Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups.
- Bake 30 min. or until heated through. Top with bacon and broccoli.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 3 g, Protein 9 g
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
CRISPY, CHEESY POTATO CUPS
Potato muffins that have the wonderful flavor of a casserole and the crispiness we all love. Perfected by the cooks at Cook's Country magazine. Don't use pre-shredded cheese here. Do use a nonstick 12-cup muffin tin. Coating the tin with softened butter and ground panko bread crumbs ensures a clean release.
Provided by Bren in LR
Categories < 60 Mins
Time 1h
Yield 12 potato cups
Number Of Ingredients 9
Steps:
- 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 ground panko.
- Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-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 Pam and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13 to 15 minutes. Run pairing 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 cups onto wire rack and let cool for 5 minutes. Serve.
Nutrition Facts : Calories 184.6, Fat 9.3, SaturatedFat 5.8, Cholesterol 28.1, Sodium 416.3, Carbohydrate 18.3, Fiber 1.9, Sugar 1, Protein 7.3
COMFORTING CHEESY POTATOES
As a four-generation Idaho family, we love our easy cheesy potatoes. I have served this cheesy potato recipe for weddings, family dinners and more. These company potatoes have become a favorite for many. -Karla Kimball, Emmett, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 4h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.
Nutrition Facts : Calories 358 calories, Fat 24g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 764mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
MASHED POTATO CUPS
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.
More about "cheesy potato cups recipes"
THE BEST CHEESY POTATOES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Emily Weinberger for Food Network KitchenSteps 6Difficulty Easy
CHEESY POTATO CUPS | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
4.1/5 (9)Category Side DishesServings 12Calories 2342 per serving
CRISPY CHEESY POTATO CUPS - OUR BEST BITES
From ourbestbites.com
Reviews 29Estimated Reading Time 4 mins
CHEESY MASHED POTATO CUPS RECIPE - COOK.ME RECIPES
From cook.me
CHEESY MASHED POTATO MUFFIN CUPS - SOUTHERN HOME …
From southernhomeexpress.com
EASY CHEESY POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
BAKED CHEESY MASHED POTATO CUPS - MINDY'S COOKING …
From mindyscookingobsession.com
RECIPE: CHEESY MASHED POTATO PUFFS | THE KITCHN
From thekitchn.com
CHEESY POTATO CUPS RECIPE | KRAFT CANADA - RECIPEBRIDGE
From recipebridge.com
SOUR CREAM AND ONION POTATO SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESY LEFTOVER MASHED POTATO CUPS - INSTRUCTABLES
From instructables.com
CHEESY MASHED POTATO CUPS / SUPER EASY AND DELICIOUS - YOUTUBE
From youtube.com
CHEESY POTATO CUPS - YOUTUBE
From youtube.com
CHEESY MINI POTATO GRATIN STACKS (MUFFIN TIN) | RECIPETIN EATS
From recipetineats.com
CHEESY SPINACH MASHED POTATO CUPS - BROWNIE BITES BLOG
From browniebites.net
EASY CREAMY CHEESY POTATO BAKE | RECIPETIN EATS
From recipetineats.com
CHEESY MASHED POTATO CUPS - THE CRAFTING NOOK
From thecraftingnook.com
CHEESY MASHED CAULIFLOWER AND POTATOES RECIPE - TODAY
From today.com
You'll also love