Savor the flavor of our Mini Spicy Potato Cups. These zesty Mini Spicy Potato Cups are perfect for dinner parties, potlucks, family dinners and more.
What You Need
Original recipe yields 12 servings
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
4 eggs, slightly beaten
1 small yellow onion, finely chopped
1 jalapeño pepper, seeded, finely chopped
1/2 tsp. ground black pepper
1 cup KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese, divided
1/4 cup flour
1 tsp. CALUMET Baking Powder
2 Tbsp. oil
3/4 cup TACO BELL® Thick & Chunky Medium Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 green onions, thinly sliced
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Let's Make It
Heat oven to 400ºF.
Mix potatoes, eggs, yellow onions, jalapeño peppers, black pepper and 1/4 cup cheese in large bowl. Mix flour, baking powder and oil; stir into potato mixture until blended.
Spoon potato mixture evenly into 24 paper-lined muffin cups; press mixture onto bottom and up side of liner to form a "cup".
Bake 25 to 30 min. or until golden brown and edges are crispy.
Fill evenly with salsa and sour cream; sprinkle with green onions.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.