Baked mini potato cups
Baked mini potato cups

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, baked mini potato cups. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Baked mini potato cups is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Baked mini potato cups is something which I have loved my whole life. They’re fine and they look wonderful.

Grab your favorite spices, and let's bake some potatoes! If using mini potatoes, you can leave them as is or halve them. Make sure to cut off any sprouts (not today food.

To get started with this particular recipe, we have to prepare a few components. You can cook baked mini potato cups using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Baked mini potato cups:
  1. Prepare 4 boiled potatoes
  2. Get 150 gram cottage cheese
  3. Take 1 tablespoon green capsicum
  4. Take 1 tablespoon red capsicum
  5. Prepare 1 tablespoon yellow capsicum
  6. Make ready 2 tbsp green onion finely chopped
  7. Take 4 tbsp mint chutney
  8. Make ready 2 tbsp finely chopped coriander
  9. Prepare 1 teaspoon jeera powder
  10. Get 1 teaspoon chaat masala
  11. Get 1 bowl finely chopped purple cabbage (for presentation)
  12. Prepare 4 tbsp mozzarella cheese (optional)
  13. Take 1 tablespoon honey mustard sauce
  14. Make ready as needed Salt

Top with a dollop of sour cream, chives, and bacon crumbs. You can make this in mini cups also, just reduce the baking time. Sara recently started serving small baked potatoes instead of standard giant russets because they're more flavorful and look nicer on the plate. TWICE BAKED MINI POTATO CASSEROLES Like this recipe?

Steps to make Baked mini potato cups:
  1. Peel the boiled potatoes
  2. After that cut them into half and scope them out
  3. Cut them bit from down side or bottom side so that it will stand or set properly
  4. Now sprinkle salt and jeera powder and bake them for 5 to 7 minutes
  5. In a bowl ; take crumbled cottage cheese, red capsicum, yellow capsicum and green capsicum and coriander leaves
  6. Add salt,chat masala,and coriander leaves
  7. Fill green chuttney and cottage cheese mixture in scooped potatoes
  8. Now great some mozzarella cheese on top of this mixture and bake it for 7 to 10 minutes on 150 degrees
  9. And baked cheesy mini potato cups are ready; serve it with purple cabbage and pomegranate mix salad
  10. #Golden apron 3
  11. #week 7 potato

  12. fitwithcookpad

Pin it to your SIDE DISH pinboard! In a large bowl, mash the potatoes with a potato masher. You can leave the skins on like I do of peel the potatoes. Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford. Mini spuds are a great gluten-free side for lighter mains like salads or soups.

So that’s going to wrap it up with this exceptional food baked mini potato cups recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!