cheesy potato cups

How To Make cheesy potato cups

• 1

  Adjust oven rack to lowest position & heat oven to 425 degrees F. Pulse panko in food processor until finely ground, about 5 minutes. Evenly coat each muffin cup with softened butter & then with ground panko. Cut each potato in 1/2 lengthwise, then cut each 1/2 into 3 wedges. Cut each wedge crosswise into 1/4" thick slices. Combine potatoes, 1/2 & 1/2, salt & pepper in large bowl & microwave, covered, just until tender, 12 - 15 minutes, stirring once.
• 2

  Meanwhile, toss cheddar, parmesan & cornstarch together in bowl; reserve 1/3 C for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth. Divid potato cheese mixture evenly among muffin cups & smooth. Sprinkle cups with reserved cheese.
• 3

  Cover muffin tin with foil sprayed with vegetable oil spray & bake for 10 minutes. Discard foil & continue to bake until golden brown, 13 - 15 minutes. Run paring knife around perimeter of muffin cups. Let potato cups cool in muffin tiin on wire rack for 5 minutes. Place rimmed baking sheet on top of muffin tin & invert potato cups, tapping on muffin tin to release cups. Invert cups onto wire rack & let cool for 5 minutes. Serve.
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