Tacky Potato Cups have been successful with my spud-loving household. The person parts are perfect for dinner events, holidays, and even weeknights!
This Tacky Potato Recipe acquired these rave critiques at a latest household dinner. “What number of can we have now?” and “These are actually good!” have been a few of their unsolicited reactions.
Why You Should Make
- I left my Cook dinner’s Nation journal on the counter folded open to the photograph of this recipe for Tacky Potato Cups. Invoice walked by and stated, “I’d eat these.” Yeah, this I knew.
- Baked in muffin tins, these are like particular person parts of tacky scalloped potatoes. I served these for Christmas Eve they usually have been undoubtedly a crowd-pleaser.
Ingredient Notes
- Kitchen Staples – Salt, Freshly Floor Black Pepper, Cornstarch
- Panko Bread Crumbs – Grind in your meals processor. AKA Japanese Bread Crumbs
- Butter – at room temperature
- Russet Potatoes – Peeled. Russets work higher than waxy potatoes.
- Half and Half – A combination of equal components of milk and cream; 10-12% milk fats.
- Shredded Sharp Cheddar – Yellow or White Cheddar work nicely. You’ll be able to shred your individual or purchase preshredded cheese.
- Grated Parmesan – Search for actual Parmesano Reggiano, by no means the inexperienced can that you will discover on the shop cabinets.
Methods to Make
Like many Cook dinner’s Illustrated or Cook dinner’s Nation recipes, there is a bit more work put into making the recipe. There may be the pan prep, the microwaving step, then the filling of the tin and baking. However the pan might be prepped forward of time, the potatoes peeled and left in water so that they don’t brown, and the cheese combination might be mixed and parked within the fridge.
- First, Prep the pan. Grease the muffin tin and mud it with floor Panko (Japanese) bread crumbs. Put aside.
- Microwave the sliced potato items with the half and half and seasonings.
- Combine collectively the cheeses and cornstarch and blend most of it into the potatoes.
- Divide the potatoes between the muffin tin openings. Degree out the tops as greatest as potential.
- Prime every with a few of the reserved cheese combination.
- Bake, cool for five minutes, then Take away cups from the tin.
- Cool a number of extra minutes and serve.
Recipe Suggestions
- Use Russet Potatoes for the most effective outcomes.
- Prep your pan forward of time. It will possibly sit on the counter all day if you happen to like!
- Take away every of the tacky potato bakes from the tin after 5 minutes of cooling time. From expertise, I do know they’ll sweat and be more durable to take away if you happen to overlook!!
- Take a look at these Tacky Mashed Potatoes, too!
Often Requested Questions
Russet potatoes are the traditional baking potatoes. The flesh is drier and virtually mealy in contrast with waxy potatoes like fingerlings and red-skinned potatoes.
First, everybody loves particular person servings. These are particularly good for firm or holidays. Plus, extra floor space touching every potato cup because it cooks permits the sides to get good and crispy.
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Substances
- ½ cup panko bread crumbs, floor in a meals processor
- 1 tablespoon butter, at room temperature
- 2 kilos russet potatoes, peeled
- 1 ¼ cups half and half
- 1 ¼ teaspoon salt
- ½ teaspoon freshly floor black pepper
- 1 ⅓ cups shredded sharp cheddar
- ⅔ cup grated Parmesan
- 2 teaspoons cornstarch
Directions
- Preheat oven to 425º. Butter 12 cup muffin tin, then mud every cup with panko crumbs. Put aside.
- Lower potatoes in half lengthwise, then every half into 3 spears. Slice the spears into 1/4 inch slices. Place in giant microwave protected bowl and add half and half, salt and pepper. Combine to mix. Cowl with plastic wrap and microwave 12-Quarter-hour, stirring as soon as, until tender.
- Toss cheddar, Parmesan and cornstarch in bowl. Add all besides 1/3 cup to sizzling potatoes, and stir until nicely combined. Divide combination between muffin cups and easy tops. Sprinkle with reserved cheese.
- Bake, lined, for 10 minutes, then take away cowl and proceed baking 13-Quarter-hour, until frivolously browned. Take away to cooling rack and run knife round perimeter of every cup. Cool 5 minutes then invert onto baking sheet, tapping if essential to launch. Cool 5 minutes and serve.
Notes
Recipe tailored from Cook dinner’s Nation
Really useful Merchandise
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Diet Data:
Yield:
12
Serving Measurement:
1 potato cup
Quantity Per Serving:
Energy: 259Complete Fats: 14gSaturated Fats: 8gTrans Fats: 1gUnsaturated Fats: 4gLdl cholesterol: 41mgSodium: 549mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 11g
