Peas in Potato Cups puts a creative spin on everyday potatoes and peas. I first tried making these for a family gathering, and they were such a hit. The outside gets perfectly crispy in the oven, while the filling stays creamy and flavorful. The best part? They look fancy but are actually quite simple to make.
About the Recipe
This recipe turns basic ingredients into something special. The potato cups are like little edible bowls that hold a creamy, cheesy pea filling. They’re great for parties because you can prep them ahead and fill them just before serving. Plus, they’re a clever way to get kids to eat their vegetables.
Why You’ll Love This Recipe
These potato cups are super versatile – serve them as appetizers, sides, or even main dishes. They’re budget-friendly and use ingredients you probably already have. The crispy potato outside pairs perfectly with the creamy filling, creating a wonderful mix of textures. Best of all, they look really impressive on a plate, but they’re actually pretty easy to make.
Peas in Potato Cups
Cooking Tips
– Use starchy potatoes for the best results
– Make sure your potatoes are still warm when mashing
– Don’t skip the butter brush – it helps create crispy cups
– Let the cups cool slightly before filling them
– If the dough feels too sticky, add a bit more corn flour
Serving and Storing Suggestions
Makes 6 servings. Total prep and cooking time: 45 minutes. Serve hot as an appetizer or side dish. The unfilled cups can be stored in an airtight container for up to 2 days – just reheat and fill before serving.
Similar Recipes
- Stuffed Potato Skins
- Cheesy Potato Croquettes
- Mini Shepherd’s Pie Cups
- Mashed Potato Nests
Nutrient Benefits
This recipe combines the fiber and vitamin C from peas with the potassium-rich potatoes. The cheese adds protein and calcium, while herbs bring antioxidants. It’s a good way to include vegetables in a kid-friendly format.
Peas in Potato Cups
Ingredients
- 6 Potatoes (medium)
- 3 to 4 tbsp Corn Flour
- 1 cup Peas (boiled)
- 1 Onion (small, minced)
- 1/2 cup Cheese (grated)
- 2 tbsp Thick Cream
- Tomato Sauce (little, for garnish)
- 2 tbsp Butter
- 2 tbsp Fresh Herbs (minced)
- 1 tsp Pepper Powder
- Salt to taste
Instructions
- Boil potatoes, peel skin and while still warm, mash thoroughly with a masher.
- Sprinkle some salt, pepper powder, herbs and add enough corn flour to hold the dough.
- Mix all together and form a soft dough.
- Melt 1 tblsp butter, add minced onion and fry on low heat till they turn pink.
- Add boiled peas, herbs, pepper powder, salt and stir fry for 1 to 2 minute. Add grated cheese, mix and remove from fire.
- Beat cream light, add to cooked peas, mix thoroughly and set aside.
- Divide potato dough into 6 balls.
- Take each ball, work into a cup.
- Grease a muffin tray thoroughly, place potato cups in each muffin mould, brush the inside of the potato cups with some melted butter.
- Place the tray in a hot oven and bake at 190C for 10 to 12 minutes or till the cups are lightly browned.
- Take out the tray, place individual potato cups on a serving plate.
- Fill each cup with the cheese filling, dot with tomato sauce and serve immediately.
