Our Beer Cheese Potato Cups are about as simple as an
appetizer recipe can get, mostly uses ingredients that you’ll likely have around for the occasion – and taste…so…GOOD.
Full recipe and ingredients here! ↓
*Makes one dozen
-7 small red potatoes, around 2″ in diameter
– 3/4 c cheddar cheese, shredded
– 1/2 c cream or half & half
– 1/2 c beer
– 1 tablespoon butter
– Salt & pepper, to taste
-Slice 6 of the potatoes in half and hollow out the insides of the potatoes with a melon baller, reserving the scooped potato scraps. Peel and chop the 7th potato into ½” cubes; set aside, along with the potato scraps.
-Brush the scooped out potato halves with oil and roast on a sheet tray in 350 degree oven, about 10-15 minutes, until the walls are soft enough to pinch slightly.
-Meanwhile, place diced potatoes and potato scraps into a saucepan and cover with water. Bring to a boil and simmer until potatoes are soft.
-Drain the potatoes and mash them with the cream, butter, cheddar, and beer. Season with salt and pepper to taste.
-Fill potato halves with beer cheese mashed potatoes and heat in a 350 degree oven until heated through.