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Crispy Creamy Cheesy Potato Cups

Recipe by They won’t last long! Note: Add bacon bits, onions or garlic to mix it up!


  • 4-5 Russet Potatoes
  • 5 ounces of sharp cheddar cheese, shredded but not pre-shredded.
  • 2 ounces of parmesan cheese, shredded but not pre-shredded.
  • 1 teaspoon corn starch
  • 8 ounces of half and half
  • 1 teaspoon salt, 1 teaspoon pepper or salt and pepper to taste


1. Move rack to bottom of oven and pre heat at 425 degrees. Peel potatoes and cut lengthwise in half and once more lengthwise in quarters. Cut across at a 1/4 inch thickness to make uniform small wedges of potatoes. Place in large bowl or large round mold with octagonal silpat on top. . Add half and half and salt and pepper and microwave for approximately 12 minutes stirring once or twice until potatoes are tender.

2. While that is cooking shred cheddar and parmesan and set aside about 2 ounces of cheese mixture to use as topping. Add the cornstarch to the cheese and mix. When potatoes are tender add cheese mixture and stir until smooth.

3. . Spoon into the mini muffin tray and top with remaining cheese. Place medium silpat on top and place in oven. Cook for approx. 8 minutes covered and then remove silpat and bake uncovered for another 15 minutes. Remove from oven to cooling rack. Push up from the bottom and pop out these cheesy potato cups!

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