Cheesy Leftover Mashed Potato Cups Recipe 435 Food

LEFTOVER MASHED POTATO CUPS

Steps:

• Preheat oven to 400F and grease a 24 mini muffin pan.
• In a large bowl, combine mashed potatoes, eggs, 1 cup cheddar cheese, chopped bacon, pepper, and chives. Continue to fold in ingredients until eggs are incorporated and cheese and bacon are incorporated throughout.
• Fill each greased muffin cup with the potato mixture to the top and sprinkle the remaining cheddar cheese.
• Bake in a preheated oven for 18 minutes until the tops are golden brown. Remove from oven and allow potato puffs to cool down for a few minutes. Serve warm topped with sour cream and chives.

MASHED POTATO CUPS

Steps:

• Preheat oven to 400 degrees. Lightly coat a muffin tin with cooking spray.
• In a large mixing bowl, blend together 2 cups mashed potatoes, eggs, 3/4 cup cheddar cheese, scallions, crumbled bacon, fine sea salt and white pepper.
• Spoon into muffin tins. Bake for 20 minutes. Remove, evenly top Mashed Potato Cups with remaining 1/4 cup cheddar cheese. Return to oven for 2-3 minutes or until cheese has melted.
• Remove and serve immediately. Mashed Potato Cups should pop out of muffin tins easily with a fork.
• If you've tried this recipe, come back and tell us how it was!

MASHED POTATO CUPS

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.

CRISPY, CHEESY POTATO CUPS

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.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY POTATO CUPS

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.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

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!

CHEESY MASHED POTATO CUPS

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.

CHEESY LEFTOVER MASHED POTATO CUPS RECIPE - (4.3/5)

Steps:

• Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired. Make-Ahead Notes: You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size). I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above. More Flavoring Ideas for Mashed Potato Puffs: Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber. Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese. Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.

"LEFTOVER" MASHED POTATO CHEESE PUFFS

Steps:

• 1. combine all ingredients well.
• 2. on a cookie sheet, lined with parchment paper..add a heaping tablespoon of mixture to make little bundles.
• 3. bake at 350 degrees for 30 mins....then topped with more cheddar cheese and bake another 10 mins, till melted and golden brown...take out and let cool before serving...great little side.