Crispy Cheesy Potato Cups Food

CRISPY CHEESY POTATOES STACKS

Steps:

• 1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

CRUNCHY CHEESE POTATOES

Steps:

• In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.

MASHED POTATO MUFFIN CUPS

Steps:

• Preheat the oven to 375 degrees. Spray medium-size muffin tins with nonstick cooking spray.
• Scoop the potatoes into a medium-size mixing bowl.
• Add the egg and seasoned salt. Stir until well mixed.
• Add 1/2 cup of the shredded cheese and fold it into the potato-egg mixture.
• Scoop a heaping tablespoon of the mixture into each muffin cup.
• Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese over the potatoes.
• Return the potatoes to the oven and bake for another 3 minutes.
• Remove from the oven and sprinkle the parsley over the top.
• Serve hot.

CRISPY, CHEESY POTATOES (OAMC)

Steps:

• ASSEMBLY DIRECTIONS:.
• Thaw the potatoes just slightly and break them apart well.
• Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
• Stir in half of the potatoes and mix well.
• Stir in remaining potatoes.
• In another bowl or pan, melt the butter.
• Stir the cornflakes into the melted butter.
• FREEZING AND COOKING:.
• Place the potatoe mixture in freezer bags.
• Label and freeze.
• Place corn flake/butter mixture into a small freezer bag or container.
• Attach to the potato mixture.
• TO SERVE:.
• Thaw potatoes and crumb topping.
• Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
• Bake at 350 degrees for 1 hour.

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!

TUNA STUFFED POTATOES, CRISPY AND CHEESY - COMFORT FOOD AT ITS BEST

Steps:

• Preheat oven to 180°F / 82,222°C.
• Prick the potatoes with a fork, rub with olive oil and coarse salt.
• Place the potatoes in preheated oven for 40 minutes or until golden brown.
• Add all the remaining ingredients together in a bowl and garnish.
• When the potatoes are brown and crispy, remove from the oven, slice them halfway down and press from the side with a paper towel to make them squishy.
• Putt a little cheese inside the potatoes, then spoon in the tuna mix and top up with cheese.
• Garnish with coriander.

CRISPY CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.
• To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.
• Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.
• Add more oil to the pan as needed between batches. Make sure to 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 to observe excess oil.
• Serve the potato pancakes topped with sour cream
• Enjoy!

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.