Description

These colorful, crispy potato cheddar cups are the ultimate party snack—packed with sharp cheddar, a rainbow of bell peppers, and baked to golden perfection in a muffin tin. They’re easy to make, crowd-pleasing, and perfect for St. Patrick’s Day or any festive gathering.

Ingredients

Scale

3 medium russet potatoes (about 1.5 lbs), peeled and finely shredded
1 1/2 cups shredded cheddar cheese
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
2 scallions, thinly sliced
2 large eggs, lightly beaten
2 tablespoons all-purpose flour (or gluten-free flour)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (optional)
2 tablespoons olive oil or melted butter (for brushing muffin tin and adding flavor)

Instructions

Preheat your oven to 425°F (220°C). Generously brush or spray a 12-cup muffin tin with olive oil or melted butter.
Peel and finely shred the potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large bowl, combine the shredded potatoes, cheddar cheese, flour, eggs, salt, pepper, and garlic powder (if using). Mix until well coated and sticky but not wet.
Spoon about 2 heaping tablespoons of the mixture into each muffin well. Press the mixture evenly into the bottom and up the sides to form a nest shape.
In a small bowl, mix the diced green, red, and yellow bell peppers with the sliced scallions. Sprinkle a colorful pinch over each potato nest, pressing gently so the veggies adhere. Add a small sprinkle of cheese on top if desired.
Bake on the middle rack for 18–22 minutes, until the edges are deep golden brown and crisp. The centers should be bubbling and the cups should pull away slightly from the sides.
Let the cups cool in the tin for 5–10 minutes. Run a small knife or offset spatula around each cup and gently lift them out.
Arrange on a platter and serve warm.

Notes

For best results, shred potatoes finely and squeeze out all moisture. You can prep the mixture ahead and bake just before serving. Swap in gluten-free flour or dairy-free cheese as needed. For extra crunch, bake a few minutes longer at a higher temperature, but watch closely. Serve with sour cream, Greek yogurt, or your favorite dip.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Appetizer
Cuisine: American, Irish-inspired

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 1
Sodium: 210
Fat: 6
Saturated Fat: 3
Carbohydrates: 10
Fiber: 1
Protein: 5

Keywords: potato cheddar cups, St. Patrick's Day, party appetizer, rainbow potatoes, vegetarian, muffin tin recipes, crispy potatoes, kid-friendly, make ahead