Crispy Cheesy Potato Cups
Ingredients
-
½
cup
panko bread crumbs
-
1
tablespoon
unsalted butter, softened
-
2
lbs
russet potatoes, peeled
-
1¼
cups
half-and-half
-
1¼
teaspoons
salt
-
¾
teaspoon
pepper
-
5½
ounces
sharp cheddar cheese, shredded
-
1¼
ounces
Parmesan cheese, grated
-
2
teaspoons
cornstarch
Instructions
- Preheat the oven to 425°F and prepare a muffin pan by coating it with butter and panko.
- Slice the potatoes and microwave them with half-and-half, salt, and pepper until tender.
- Mix the cheddar, Parmesan, and cornstarch, reserving some cheese for topping.
- Combine the hot potato mixture with the cheese mixture until smooth, then fill the muffin cups with it.
- Cover with foil and bake for 10 minutes, then remove the foil and bake until golden brown for an additional 13-15 minutes.
- Let the cups cool slightly before inverting onto a wire rack to serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
30mg
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