Best 4 Grecian Potato Cups Recipes
Embark on a culinary journey to the heart of Mediterranean flavors with our tantalizing Grecian potato cups. These delightful morsels, crafted with tender potatoes, burst with a symphony of flavors that will transport your taste buds to the sun-kissed shores of Greece.
Our collection of recipes offers a diverse range of fillings to suit every palate. From the classic combination of ground beef, onions, and herbs in our traditional Grecian potato cups to the vegetarian delight of spinach and feta, there's something for everyone to savor.
For those seeking a lighter option, our chicken and zucchini potato cups offer a refreshing twist, while the halloumi and sun-dried tomato cups provide a tangy and savory experience. And for a taste of the sea, our shrimp and feta potato cups deliver a delectable seafood sensation.
These Grecian potato cups are not only a feast for the taste buds but also a visual delight. Their golden-brown exteriors, perfectly complemented by the vibrant fillings, make them a stunning addition to any appetizer spread or buffet table.
So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to the sun-drenched lands of Greece with our irresistible Grecian potato cups.
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
GREEK POTATO CASSEROLE
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.
GREEK LEMON POTATOES
For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven's high heat. You can follow the same method for russet potatoes, though the final result will be less moist.
Provided by Ali Slagle
Categories vegetables, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
- Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Tips:
- For the best results, use small potatoes that are all about the same size. This will ensure that they cook evenly.
- To make sure the potato cups are crispy, be sure to brush them with olive oil before baking.
- If you don't have a muffin tin, you can also bake the potato cups in a greased 9x13 inch baking dish.
- Feel free to get creative with the fillings for your potato cups. You can use anything from leftover chicken or beef to sautéed vegetables or even a simple mixture of cheese and herbs.
- Garnish your potato cups with fresh herbs, such as parsley or chives, before serving.
Conclusion:
Grecian potato cups are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks, and they can also be enjoyed as a quick and easy meal. With their crispy potato shells and savory fillings, Grecian potato cups are sure to be a hit with everyone who tries them.
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