3-Ingredient Crispy Potato Cups – Golden, Cheesy & Easy
Golden, cheesy 3-Ingredient Crispy Potato Cups made with shredded russet potatoes, melted butter, and sharp cheddar cheese. Baked in a muffin pan until crispy around the edges and tender in the centers.
- Cook Time: 25-35 minutes
- Total Time: 0 hours
- Yield: 12 potato cups
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds Russet potatoes
4 tablespoons unsalted butter, melted
1½ cups shredded sharp cheddar cheese
Instructions
1. Preheat the oven to 400°F (200°C). Generously grease a standard 12-cup muffin pan with some of the melted butter.
2. Grate the potatoes using the large holes of a box grater.
3. Wrap the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
4. Place the potatoes in a mixing bowl. Add the remaining melted butter and shredded sharp cheddar cheese. Toss until evenly combined.
5. Divide the mixture evenly among the 12 muffin cups. Gently press the potatoes into cup shapes.
6. Bake for 25–35 minutes, until the edges are deeply golden and crispy and the centers are tender.
7. Allow the potato cups to rest in the pan for 5 minutes.
8. Carefully loosen and remove the potato cups. Serve warm.
Notes
Squeeze the shredded potatoes thoroughly to remove excess moisture and encourage crispy edges.
Generously grease the muffin pan to prevent the cheese and potatoes from sticking.
Use freshly shredded sharp cheddar for reliable melting.
Avoid packing the potato mixture too tightly into the muffin cups.
Allow the baked cups to rest for 5 minutes before removing them.
Refrigerate leftovers promptly in an airtight container and use within 3–4 days.
Reheat leftovers in the oven until they reach an internal temperature of 165°F.
Optional variations: Try Monterey Jack, mild cheddar, garlic powder, smoked paprika, or black pepper. These additions change the original three-ingredient recipe.
Find it online: https://elitesrecipes.com/3-ingredient-crispy-potato-cups/