Description
These crispy and cheesy Potato Cups are a perfect appetizer or side dish, featuring shredded russet potatoes baked to golden perfection in a muffin tin. Enhanced with cheddar and Parmesan cheeses, crispy bacon, and fresh chives, they make a delicious and customizable treat ideal for breakfast, brunch, or any gathering.
Ingredients
Scale
Potato Cups
- 3 medium russet potatoes, peeled
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup cooked and crumbled bacon
- 2 tablespoons chopped chives or green onions
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to ensure easy removal of the potato cups.
- Grate and dry potatoes: Using a box grater or food processor, grate the peeled russet potatoes. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible to prevent sogginess.
- Mix ingredients: In a large mixing bowl, combine the dried shredded potatoes with cheddar cheese, Parmesan cheese, cooked crumbled bacon, chopped chives, melted butter, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
- Fill muffin tin: Spoon the potato mixture evenly into the prepared muffin tin cups. Press down slightly on the mixture to compact it and shape into cups.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and crispy.
- Cool and serve: Allow the potato cups to cool in the tin for 5 minutes before gently removing them. Serve warm, optionally with sour cream or hot sauce for dipping.
Notes
- Customize your potato cups by adding cooked sausage, bell peppers, or jalapeños for extra flavor and texture.
- To make a vegetarian version, simply omit the bacon.
- Serve with sour cream, hot sauce, or your favorite dipping sauces.
- Make sure to squeeze out the excess moisture from the potatoes to achieve a crispy texture.
- Use a muffin tin to keep the potato cups perfectly shaped and evenly baked.
