Potato Cups

Potato cups stuffed with creamy corn mixture, topped with cheese and baked till golden. This recipe has featured on the show Khanakhazana.

New Update
Potato Cups
Main Ingredients Potatoes, Milk
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Potato Cups

  • 4 large Potatoes
  • Milk
  • 2 tablespoons Butter
  • 2 tablespoons Refined flour (maida)
  • 1 1/2 cups Milk
  • 1 cup Corn kernels boiled
  • to taste Salt
  • 4-5 Peppercorns crushed
  • 4 tablespoons Fresh cream
  • 1/2 cup Cheese grated
  • 2 tablespoons Fresh parsley chopped


  1. Preheat oven to 200º C.
  2. Parboil potatoes with skin. When cool, halve lengthwise, scoop out the potatoes leaving thick shells.
  3. Grate scooped out potatoes.
  4. For the filling, heat butter in a pan, add refined flour and roast. Add milk gradually and cook stirring continuously. Cook for two minutes stirring continuously.
    Add boiled corn kernels, salt, half the crushed peppercorns and stir.
  5. Add grated potatoes to the corn mixture and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley.
    Place the potato cups on a baking tray. Fill them up with the filling. Sprinkle the remaining cheese and the remaining crushed peppercorns on the top.
  6. Bake in the preheated oven at 200º C for ten minutes or till the cheese turns golden.
    Serve hot.

Nutrition Info

Calories 1417
Carbohydrates 167.9
Protein 38.7
Fat 66.1
Other Fiber Potassium- 1777.5mg