Baked Potato Cups Appetizer Food

BAKED POTATO CUPS APPETIZER

Baked Potato Cups Appetizer image

Fun dish reminds me of potato skins

Provided by barbara lentz @blentz8

Number Of Ingredients 9

Ingredients

3 cup(s) grated russet potatoes or shredded hash browns
1 cup(s) colby jack cheese
3/4 cup(s) shredded parmesan cheese
1 teaspoon(s) salt
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
2 large egg whites beaten
5 slice(s) bacon cooked and crumbled
1 cup(s) sour cream

Steps:

Preheat oven 450 degrees. Spray a 12 cup muffin pan and set aside.
Peel potatoes and grate them with a box grater or use a food processor. Or just use frozen hashbrowns. Mix together the potatoes, parmesan, egg whites and seasonings.
Scoup about 1/4 cup mixture into each muffin cups. Press down and up sides. Bake for 20-25 minutes.
Remove from oven and top with colby jack cheese. Return to oven until cheese melts.
Top with bacon and sour cream

POTATO CUPS IN MUFFIN TINS( IRISH )

Potato Cups in Muffin Tins( Irish ) image

Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful!

Provided by kiwidutch

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups shredded potatoes (I use frozen and thaw them before measuring)
2 tablespoons onions, minced
4 tablespoons parmesan cheese, grated
freshly grated nutmeg
kosher salt
freshly cracked peppercorn
butter, to grease the muffin tins
parsley (to garnish)
English cucumber
1/2 teaspoon of fresh mint, minced
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
1 dash cayenne

Steps:

Prepare the Potato Cups.
Preheat oven to 350° degrees F.
Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
Prepare Marinated Cucumber Slices.
While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.

Nutrition Facts : Calories 55.7, Fat 1, SaturatedFat 0.6, Cholesterol 2.9, Sodium 54.2, Carbohydrate 9.6, Fiber 1.2, Sugar 0.9, Protein 2.3

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