loaded potato cups

Categories: Appetizers, Posted by Sandy Bergsten


15 to 20 very small new potatoes

1 tablespoon olive oil

1/4 cup finely chopped cooked broccoli (it should still have some crunch to it)

1/4 cup sour cream

1/4 cup grated sharp cheddar cheese

Chopped chives for garnish



Preheat the oven to 425

Cut the ends off the potatoes, then cut in half. Use a small melon baller to scoop out the center of each potato half, taking care not to scoop all the way through. Toss with oil and sprinkle with kosher salt and freshly ground pepper.

Arrange cut side down on a baking sheet and roast until tender, about 20-28 minutes depending on size. Remove from oven and cool slightly.

Meanwhile in a large bowl combine the broccoli, sour cream, cheddar cheese and stir to combine evenly. Spoon the filling into the cooled potato cups. Garnish with chives.

The filled cups can be stored covered in the refrigerate for several hours. Bring to room temperature before serving.

Makes 30 to 40

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