During the holiday, a quick and easy recipe is always most welcome. This five-ingredient recipe for loaded potato cups is the perfect solution for a quick, light meal or as a side-dish.
Ingredients:
12 baby potatoes,
½ tsp each, salt and pepper, to season,
¾ block (300 g) cheddar cheese,
1 cup broccoli, finely chopped, and
1 packet (200 g) smoked, diced bacon
Serving suggestion:
Spring onion, thinly sliced
Dipping sauce
Method:
1. Preheat the oven to 180°C, grease a 12-hole muffin tin and set aside until needed.
2. Wash and dry the baby potatoes. Place the potatoes in a large microwavable bowl, cover and microwave for around 10 minutes until the potatoes are fork-tender. Alternatively, boil the potatoes on the stove.
3. Divide the potatoes between each muffin hole. Using a small cup, smash the potatoes to form potato cups with a hollow centre.
4. Grate the cheese and set aside.
5. Divide salt and pepper, ? of the grated cheese, the chopped broccoli and bacon between the potato cups. Add your favourite toppings.
6. Sprinkle the remaining ? of the cheese over the potato cups and bake for 20 minutes until golden brown.
7. Allow the potato cups to cool slightly before transferring to a platter. Garnish with freshly sliced spring onion and serve with a dipping sauce of your choice.
– Visit Foodies of SA on Facebook or on foodiesofsa.com for more delicious recipes.
For a video on how to prepare this recipe, click here.
