Cheesy Potato Cups
Introduction
These golden, cheesy potato cups were a staple at every bridge club meeting in the 1950s. Crispy on top, creamy inside, and full of comforting flavor, they are as charming as they are delicious. Serve them warm as a side dish or a snack—they’re sure to bring back memories of cozy gatherings and friendly chatter.
Ingredients
- 2 cups shredded potatoes (about 2 medium potatoes, peeled)
- ½ cup grated sharp cheddar cheese
- ¼ cup finely chopped onion
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- Optional: pinch of paprika for topping
Instructions
- Preheat oven: 375°F (190°C). Grease a 6-cup muffin tin with butter or nonstick spray.
- Prepare potatoes: Shred potatoes and squeeze out excess moisture using a clean towel or paper towels.
- Mix ingredients: In a bowl, combine shredded potatoes, cheese, chopped onion, melted butter, salt, pepper, and beaten eggs. Stir until evenly combined.
- Fill muffin cups: Divide the mixture evenly among the prepared muffin cups, pressing lightly to compact.
- Bake: 25–30 minutes, or until tops are golden brown and crispy. For extra browning, broil for 1–2 minutes at the end.
- Cool slightly: Let stand for 5 minutes before serving. Optional: sprinkle with paprika for a colorful finish.