Shelly's Recipe

CRUSTY POTATO CUPS

Category: Potatoes

3 medium size (about 1 1/2 lbs) potatoes
1 medium-size onion, minced
1 1/4 cups (shredded Swiss cheese
1/2 tsp salt
1/4 tsp each, pepper and ground nutmeg
Butter
Paprika
About 3 medium size tomatoes, peeled, and cut into 12 thin slices (total)
Sour cream

(Note: 5 cups shredded frozen hash brown potatoes are a good substitute.) Peel potatoes. With a food processor or shredded, coarsely shred them. (If potatoes are not used immediately, place in a bowl of cold water to prevent discoloration; drain well and pat dry before using.) Mix potatoes with onion, cheese, salt, pepper, and nutmeg until well combined.

Generously butter 12 muffin cups (about 2 1/2-inch size); lightly sprinkle paprika over butter and press potato mixture evenly into each cup.

Bake uncovered in 350 for 40-50 minutes or until edges are well browned. Remove from oven and let cool for about 5 minutes. Loosen edges and invert each potato cup onto a tomato slice; spoon a dollop of sour cream onto each cup. Serve immediately. Pass additional sour cream to spoon over potatoes.