A great way to use up left over mashed potatoes! Crispy on the outside, mash potato-y on the inside! And you can fill them with whatever your heart desires! I love sour cream and tomato, but load them up like a potato skin! Add some salsa! Cheese! Anything goes.
What you need:
- 2 cups of cold mashed potato
- 1/4 cup finely chopped onion
- 1 garlic clove minced
- 3/4 cup of Panko crumbs ( gluten free works great!)
- 1 egg
- 1/8 tsp Cayenne
- 1/4tsp Harissa
- Chili flakes to taste
- Salt and Pepper
This is super easy! Put all ingredients in a bowl and mix thoroughly.
Cupcake pan, mini cupcake pan, ramekins.. its all works! How big do you want your cups? Use what you have on hand. Grease the pan with coconut oil.
Bake at 375 F (190C) for 20-22 minutes. You want the outside to be a light golden brown. Cool in pan for 5 minutes then remove potato cups from pan. You can serve immediately, so reheat cups just before serving.
Filling options ( if re heating, fill after reheating)
- tomato and sour cream
- sauerkraut and bacon
- sauerkraut and tomato
- salsa with shredded cheese
- sour cream and dill
- bacon and scrambled egg
- chicken and salsa
- sauté mushroom and onion
Enjoy!
