Best Baked Potato Cups Appetizer Recipes

Baked Potato Cups Appetizer image

Provided by barbara lentz @blentz8

Number Of Ingredients 9

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

Mini Stuffed Baked Potato Appetizers image

Provided by Kittencalrecipezazz

Categories Potato

Time 50m

Yield 30 potato halves

Number Of Ingredients 9

15 small red potatoes (washed and leave unpeeled)
1/4 cup olive oil (or use vegetable or Canola oil)
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
2 cups sour cream
1 small green onion, finely chopped
3 -4 slices bacon (cooked and finely crumbled)
black pepper
finely chopped green onion (to garnish)

Steps:

Set oven to 400°F.
In a bowl mix together the oil with salt and garlic powder.
Slice the potatoes in half then coat all sides with the oil mixture.
Place on a greased baking sheet cut-side down.
Bake for about 25 minutes or until just tender; cool completely.
In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
Serve immediately or chill until needed.
Delicious!

Potato Cups in Muffin Tins( Irish ) image

Provided by kiwidutch

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

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