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Caramelized Onion-Stuffed Potato Cupcakes

These fun little potato cupcakes make a cute addition to any dinner plate!

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Member Reviews ( 2 )

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Prep Time 40 min
Total Time 55 min
Servings 9

Ingredients

1: tablespoon butter

1: large sweet onion (Walla Walla, Bermuda, Spanish) thinly sliced

1/8: teaspoon salt

1: box (4.8 oz) Betty Crocker® Yukon gold mashed potatoes

1 1/2: cups milk

1: cup water

1/4: cup butter

1/3: cup Gorgonzola cheese, finely crumbled

1: tablespoon chopped fresh thyme leaves

: Additional fresh thyme leaves, if desired for garnish

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Directions

1 Heat oven to 375°F. Place foil baking cup in each of 9 regular-size muffin cups.
2 In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Stir in onion slices to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown. Remove from skillet; cool slightly. Chop onions.
3 Meanwhile, in 3-quart saucepan, heat milk, water and 1/4 cup butter just to a boil (watch carefully to avoid boilover). Remove from heat. While stirring with fork, add both pouches Potatoes with Seasoning. Stir until well blended, then whip with fork until smooth. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
4 Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
5 Bake 10 to 15 minutes or until tops are lightly browned. Garnish with thyme leaves. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

Any type of mashed potatoes can be used in place of Yukon gold; however, this was our favorite.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 450mg; 450%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/14/2013 10:13:05 PM REPORT ABUSE Lexigrace said:

Rating:

To Kasmil, Foil liners bake have a tendency to bake quicker than the regular ones. However, the foil may be more sturdy cause potatoes can be heavy. Pros and cons to each...I think I'm going to use foil and just watch it in the oven, hopefully this comment helped!

This reply was: Helpful Inspiring

Posted 3/14/2013 7:58:45 PM REPORT ABUSE kasmil said:

Rating:

This is not a review, but a question... The recipe uses foil cupcake liners, but the picture shows regular liners. Does it make a difference? I wouldn't think so, but just askin'......

This reply was: Helpful Inspiring