LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs
Provided by Frank Tiu
Categories Breakfast
Yield 12 potato cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
- Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
- Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
- Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
- Bake for 10 minutes.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
- Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram
POTATO CUPS FOR YOU AND YOUR CAT RECIPE BY TASTY
Here's what you need: mashed potato, pea, corn, carrot, thick ham, parmesan cheese, shrimp, whole wheat breadcrumbs, eggs, olive oil, non-stick spray, shredded mexican cheese blend, sour cream, fresh cilantro, catnip
Provided by Brenda Blanco
Categories Sides
Yield 4 servings
Number Of Ingredients 15
Steps:
- NOTE: Cats should only consume these kitty-friendly ingredients in moderation.
- Preheat the oven to 180ºC (350ºF).
- In a bowl, mix the mashed potato, peas, corn, carrots, ham and half of the parmesan cheese. Mix well.
- Mix the breadcrumbs and remaining parmesan cheese together. Dip each shrimp in egg, then breadcrumbs. Place in a baking tray. Drizzle olive oil on top.
- Bake for 10 minutes or until the breadcrumbs turn golden and the prawns are cooked through.
- Grease a regular-size muffin mold, and a mini one. Add some of the potato mix until the molds are full.
- Using your fingers, mold a hole in the middle of the cups.
- Place a whole shrimp in the hole of the regular-size cups. Add half a shrimp to the mini cups.
- Add mexican blend cheese (or cheddar) to your cups, and lightly sprinkle the mini cups.
- Bake for 10 minutes or until the cheese on top turns golden.
- Add sour cream and cilantro to your cups. Sprinkle catnip on your cat's mini cups.
- Enjoy!
Nutrition Facts : Calories 1381 calories, Carbohydrate 212 grams, Fat 26 grams, Fiber 14 grams, Protein 62 grams, Sugar 19 grams
CHEESY MASHED POTATO CUPS
I double this mashed potato recipe for an extra batch to freeze. It's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
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.
Nutrition Facts :
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