Potato Cups

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Serves 4

These crispy potato cups are a fun and versatile way to use up leftover ingredients, with parboiled potatoes shaped into little edible cups and filled with everything from sour cream and cheese to bacon, vegetables, or even bolognese. A perfect savoury snack or appetizer!

Recipe

Serves 4 · Prep 10m · Cook 30m

Ingredients

• 6 small potatoes
• Salt
• Pepper
• Sour cream
• Grated cheese
• Cooked bacon
• Tomatoes
• Leftover bolognese or similar, optional
• Leftover mashed potato
• Leftover roast vegetables

Method

1. Preheat the oven to a high temperature. Begin by selecting small potatoes. Do not peel the potatoes; instead, parboil them until they are fork-tender. Allow them to cool slightly before handling.
2. Place the parboiled potatoes into the cups of a standard muffin tray. Use a small cup or utensil to press each potato down firmly, creating a cup-like shape with the skin forming the outer structure. Place into the oven and allow to get crispy.
3. While the oven is heating, prepare the fillings. Combine leftover mashed potato with sour cream, salt, and pepper to taste. This can serve as a base layer in the cups.
4. Add a variety of toppings to the potato cups.
5. Fill each potato cup generously with your preferred mixture. Place the muffin tray back into the oven and bake until the edges of the potatoes and the tops of the fillings are golden and crisp, and the cheese is melted and bubbling.
6. Once removed from the oven, allow the potato cups to cool slightly before serving. Garnish with a sprinkling of fresh parsley, if desired. Serve warm.