Baked mini potato cups
Baked mini potato cups

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, baked mini potato cups. It is one of my favorites. This time, I am going to make it a bit tasty. 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 well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Baked mini potato cups is something which I have loved my entire life.

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

The ingredients needed to make Baked mini potato cups:
  1. Prepare 4 boiled potatoes
  2. Prepare 150 gram cottage cheese
  3. Take 1 tablespoon green capsicum
  4. Prepare 1 tablespoon red capsicum
  5. Make ready 1 tablespoon yellow capsicum
  6. Take 2 tbsp green onion finely chopped
  7. Take 4 tbsp mint chutney
  8. Take 2 tbsp finely chopped coriander
  9. Take 1 teaspoon jeera powder
  10. Get 1 teaspoon chaat masala
  11. Make ready 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. 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?

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