Description
Crispy Cheesy Potato Cups deliver a balance of deeply browned, crunchy shredded potato edges and a rich, molten cheese center. These individual potato nests offer all the satisfying qualities of loaded baked potatoes and diner-style hash browns in a compact, handheld format.
Ingredients
Scale
- 1.5 pounds Russet potatoes, peeled (approx. 3 medium potatoes)
- 2 tablespoons unsalted butter, melted
- 0.5 cup finely grated Parmesan cheese
- 1 cup sharp cheddar cheese, coarsely shredded
- 1 tablespoon olive oil
- 1 large egg, lightly beaten
- 0.75 teaspoon fine sea salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives or green onions, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C). Generously grease all 12 wells of a standard metal muffin pan with cooking spray or melted butter.
- Peel and coarsely grate the Russet potatoes using a box grater. Transfer the shredded potatoes to a clean kitchen towel, wrap tightly, and twist and squeeze over the sink until all excess liquid is removed.
- Place the dried potato shreds into a mixing bowl. Add the melted butter, olive oil, beaten egg, finely grated Parmesan, sea salt, garlic powder, onion powder, and black pepper. Toss until evenly distributed.
- Divide the potato mixture evenly among the 12 muffin wells. Use your fingers and a small flat-bottomed measuring cup to press the potatoes firmly into the bottoms and up the sides of each well, forming distinct cups.
- Bake at 400°F (200°C) for 22 to 25 minutes until the edges are deep golden brown and the bottoms feel firm.
- Remove from the oven, gently press down any puffed centers, and fill each cavity with about 1 rounded tablespoon of shredded sharp cheddar cheese.
- Return to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbling.
- Cool in the pan on a wire rack for 10 minutes to allow the cups to firm up. Run a thin knife around the edges, unmold, garnish with sliced chives, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: appetizer, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or toaster oven for 8 to 10 minutes to restore crispness; avoid using the microwave. To freeze, freeze solid on a sheet pan, store in a freezer bag for up to 2 months, and reheat directly from frozen at 375°F (190°C) for 14 to 16 minutes.