Cheesy Potato Cups Food

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 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.

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.

POTATO CUPS IN MUFFIN TINS( IRISH )

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.

CHEESY MASHED POTATO CUPCAKES

Steps:

• Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else.
• Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up.
• No lumps for this dish.
• Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes.
• Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches.
• Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.