Best Baked Potato Cups Appetizer Recipes

LOADED MASHED POTATO CUPS

Loaded Mashed Potato Cups image

These loaded mashed potatoes made in muffin tins are a perfectly portioned and decadent side dish that is so easy and super tasty!

Provided by Holly

Time 40m

Number Of Ingredients 7

Ingredients

4 cups mashed potatoes
6 slices bacon (cooked and crumbled)
½ cup cheddar cheese (shredded)
1 cup sour cream
1 tablespoon chives
1 tablespoon grated parmesan
2 tablespoons melted butter (divided)

Steps:

Preheat oven to 350°F. Grease muffin tin.
Combine potatoes, sour cream, 1 tablespoon melted butter, bacon, chives, and parmesan in a bowl.
Fill and press each tin with the potato mixture. Brush tops with the remaining melted butter and top with cheddar cheese.
Bake for 30 minutes, or until golden brown.
Cool slightly before removing from tin.

Nutrition Facts : Calories 191 kcal, Carbohydrate 17 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 161 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

POTATO CUPS IN MUFFIN TINS( IRISH )

Potato Cups in Muffin Tins( Irish ) image

Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful!

Provided by kiwidutch

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups shredded potatoes (I use frozen and thaw them before measuring)
2 tablespoons onions, minced
4 tablespoons parmesan cheese, grated
freshly grated nutmeg
kosher salt
freshly cracked peppercorn
butter, to grease the muffin tins
parsley (to garnish)
English cucumber
1/2 teaspoon of fresh mint, minced
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
1 dash cayenne

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.

Nutrition Facts : Calories 55.7, Fat 1, SaturatedFat 0.6, Cholesterol 2.9, Sodium 54.2, Carbohydrate 9.6, Fiber 1.2, Sugar 0.9, Protein 2.3

BAKED POTATO CUPS APPETIZER

Baked Potato Cups Appetizer image

Fun dish reminds me of potato skins

Provided by barbara lentz @blentz8

Categories Other Appetizers

Number Of Ingredients 9

Ingredients

3 cup(s) grated russet potatoes or shredded hash browns
1 cup(s) colby jack cheese
3/4 cup(s) shredded parmesan cheese
1 teaspoon(s) salt
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
2 large egg whites beaten
5 slice(s) bacon cooked and crumbled
1 cup(s) sour cream

Steps:

Preheat oven 450 degrees. Spray a 12 cup muffin pan and set aside.
Peel potatoes and grate them with a box grater or use a food processor. Or just use frozen hashbrowns. Mix together the potatoes, parmesan, egg whites and seasonings.
Scoup about 1/4 cup mixture into each muffin cups. Press down and up sides. Bake for 20-25 minutes.
Remove from oven and top with colby jack cheese. Return to oven until cheese melts.
Top with bacon and sour cream