These potato baskets are a stunning and delicious idea for a Christmas meal or festive appetizer. Crispy potato cups filled with a creamy, cheesy vegetable mixture and topped with juicy cherry tomatoes will surprise everyone at the table. They look elegant, taste amazing, and are surprisingly easy to prepare in just 15 minutes.
Ingredients
For the potato baskets
- Potatoes: 2–3 medium (about 400–500 g / 14–18 oz)
- Parmesan cheese: 40 g (1.4 oz)
- Eggs: 4
- Cooking cream (20%): 100 ml (3.4 fl oz)
- Hard cheese (cheddar or similar): 100 g (3.5 oz)
- Mushrooms: 150 g (5.25 oz)
- Bell pepper: 1
- Onion: 1
- Cherry tomatoes: 3
- Vegetable oil: 1–2 tablespoons
- Salt: to taste
- Black pepper: to taste
- Smoked paprika: to taste
For the sauce
- Mayonnaise: 2 tablespoons
- Mustard: 1 teaspoon
- Red onion: 1/2
- Pickled cucumber: 1
Instructions
Step 1: Prepare the potato baskets
- Preheat the oven to 180°C / 356°F.
- Peel the potatoes and slice them very thinly.
- Grease a muffin tin with vegetable oil.
- Line each cup with overlapping potato slices to form basket shapes.
- Season lightly with salt and pepper, then sprinkle with grated Parmesan.
- Bake for 10 minutes until the potatoes start to soften and hold their shape.
Step 2: Prepare the vegetable filling
- Finely chop the onion and bell pepper.
- Slice the mushrooms.
- Heat vegetable oil in a pan and sauté the onion until soft.
- Add mushrooms and bell pepper, cook until tender.
- Season with salt, pepper, and smoked paprika. Remove from heat.
Step 3: Make the creamy mixture
- In a bowl, whisk the eggs with the cooking cream.
- Add grated cheese and mix well.
- Stir in the cooked vegetables.
Step 4: Assemble and bake
- Spoon the filling into the pre-baked potato baskets.
- Place half a cherry tomato on top of each basket.
- Bake again at 180°C / 356°F for 15 minutes, until golden and set.
Step 5: Prepare the sauce
- Finely chop the red onion and pickled cucumber.
- Mix with mayonnaise and mustard until smooth.
- Serve alongside the potato baskets.
Time, Servings & Nutrition
- Total time: 15–20 minutes
- Servings: 4
- Nutrition (per serving, approx.): 280 kcal, rich in protein and calcium
Why This Recipe Is Good
These potato baskets combine vegetables, eggs, and cheese for a balanced and satisfying dish. They are baked rather than fried, making them lighter while still crispy and flavorful—perfect for festive meals or quick family dinners.
Enjoy your meal!
Crispy Potato Baskets
Elegant and delicious potato baskets filled with a creamy, cheesy vegetable mixture, topped with cherry tomatoes, perfect for festive meals or appetizers.
For the potato baskets
- 2-3 medium Potatoes (About 400–500 g / 14–18 oz)
- 40 g Parmesan cheese (Grated)
- 4 Eggs
- 100 ml Cooking cream (20%)
- 100 g Hard cheese (cheddar or similar) (Grated)
- 150 g Mushrooms (Sliced)
- 1 Bell pepper (Finely chopped)
- 1 Onion (Finely chopped)
- 3 Cherry tomatoes (Halved)
- 1-2 tablespoons Vegetable oil (For greasing and sautéing)
- Salt (To taste)
- Black pepper (To taste)
- Smoked paprika (To taste)
For the sauce
- 2 tablespoons Mayonnaise
- 1 teaspoon Mustard
- 1/2 Red onion (Finely chopped)
- 1 Pickled cucumber (Finely chopped)
Preparation
- Preheat the oven to 180°C / 356°F.
- Peel the potatoes and slice them very thinly.
- Grease a muffin tin with vegetable oil.
- Line each cup with overlapping potato slices to form basket shapes.
- Season lightly with salt and pepper, then sprinkle with grated Parmesan.
- Bake for 10 minutes until the potatoes start to soften and hold their shape.
Filling Preparation
- Finely chop the onion and bell pepper.
- Slice the mushrooms.
- Heat vegetable oil in a pan and sauté the onion until soft.
- Add mushrooms and bell pepper, and cook until tender.
- Season with salt, pepper, and smoked paprika. Remove from heat.
Creamy Mixture
- In a bowl, whisk the eggs with the cooking cream.
- Add grated cheese and mix well.
- Stir in the cooked vegetables.
Assembly and Baking
- Spoon the filling into the pre-baked potato baskets.
- Place half a cherry tomato on top of each basket.
- Bake again at 180°C / 356°F for 15 minutes, until golden and set.
Sauce Preparation
- Finely chop the red onion and pickled cucumber.
- Mix with mayonnaise and mustard until smooth.
- Serve alongside the potato baskets.
These potato baskets are baked rather than fried, making them lighter while still being crispy and flavorful. Ideal for festive meals or quick family dinners.
