Here you’ve been eating potatoes as a side dish all your life when you could have been using them as a tasty bowl instead! We’ll show you how to make crispy potato cups and have 3 delicious fillings to kick you off.
You’ll Need (for 6):
For the potato cups:
- 4 large potatoes
- ⅓ cup olive oil
- 1 tsp paprika
- 1 tsp salt
Here’s How:
Preheat the oven to 350°F. Peel the potatoes, cut them into thin slices, and marinate them in olive oil, paprika, and salt. Layer the marinated potato slices in the individual muffin pan molds and cook for 15 minutes. For even better results, soak the potato slices in water before you marinate and cook them.
1. Pulled Chicken Potato Cups
You’ll Need:
For the pulled chicken:
- 2 chicken breasts
- ¾ cup BBQ sauce
- 1 tsp cayenne pepper
- 1 tsp paprika
- ⅓ cup orange juice
For the coleslaw:
- 7 oz white cabbage, shredded
- 7 oz red cabbage, shredded
- 2 oz carrots, shredded
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp mustard
- ½ tsp salt
- pinch of pepper
Here’s How:
1.1 Cook the chicken in a little olive oil in a saucepan over medium heat. Combine the BBQ sauce, orange juice, paprika, and cayenne pepper and pour the mixture over the chicken. Reduce the heat to low and let the chicken cook in the sauce. Shred the cooked chicken with 2 forks.
1.2 Cut the white cabbage, red cabbage, and carrots into fine strips and mix in with mayonnaise, apple cider vinegar, mustard, salt, and pepper. Spoon the pulled chicken into the potato cups and top with the homemade coleslaw.
2. Currywurst Potato Cups
You’ll Need:
- 6 bratwurst
- curry powder
For the currywurst sauce:
- 1 tsp olive oil
- ½ onion, diced
- 1 tbsp tomato paste
- ½ tsp curry powder
- ½ tsp paprika
- 3 tbsp cola
- 1 cup tomato puree
Here’s How:
Cook the bratwurst, cut them into pieces, and place the pieces in the potato cups. For the currywurst sauce, cook the onions in oil until glassy, add the tomato paste, curry powder, paprika, cola, and tomato puree, and let simmer. Pour some currywurst sauce over the bratwurst pieces in the potato cups and top with a dash of curry powder.
3. Greek Salad Potato Cups
You’ll Need (for 2 cups):
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 red onion, diced
- 1 garlic clove, minced
- 3 tbsp sliced black olives
- olive oil
- 1 tbsp white wine vinegar
- ½ tsp salt
- ⅓ cup crumbled feta cheese
Here’s How:
Cut the tomato, cucumber, bell pepper, red onion, and garlic into small pieces and add to a bowl together with the black olives, olive oil, and white wine vinegar and mix well. Let the salad marinate a bit before spooning into the potato cups. Top with crumbled feta cheese.
You can find the nifty chopping board featured in the recipe video here.