Baked mini potato cups
Baked mini potato cups

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked mini potato cups. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Baked mini potato cups is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Baked mini potato cups is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook baked mini potato cups using 14 ingredients and 12 steps. Here is how you can achieve it.

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

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