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Introducing the ultimate crowd-pleaser: Easy Cheesy Ham Baked Potatoes in Muffin Tin! This delightful recipe combines the comforting flavours of tender baby potatoes, a layer of fluffy egg, savoury ham, and gooey melted cheese in adorable muffin cups.
Whether you're searching for the perfect appetizer to impress your guests or a mouthwatering side dish to elevate any meal, these ham and cheese stuffed baked potato muffin cups are sure to steal the show.
Get ready to indulge in bite-sized bliss with each cheesy, flavorful bite. It's time to take your taste buds on a journey they won't soon forget!
Looking for more quick and easy recipes? Try my Easy Mini Cheesecakes, Ultra Moist Lemon Pound Cake, Uji Matcha White Chocolate Muffin, Creamy Mushroom Soup, Easy Homemade Garlic Bread and Crispy Garlic Salmon Pesto Pasta.
RECIPE HIGHLIGHTS:
Perfect appetizer or side dish: Ideal for impressing quests or elevating any meal.
Easy to make: Simple steps and common ingredients for hassle-free cooking.
Bursting with flavour: Tender baby potatoes, a layer of fluffy egg, savoury ham and gooey melted cheese create a mouthwatering combination.
Versatile: Can be served hot or at room temperature for any occasion.
Portable: Great for picnics, potlucks, or parties.
Customizable: Easily adjust ingredients to suit personal preferences or dietary restrictions.
Kid-friendly: Bite-sized portions are appealing to children and adults alike.
Make-ahead option: Prepare in advance and bake when ready for added convenience.
Crowd-pleaser Dish: Sure to be a hit with family and friends.
Delightfully indulgent: A satisfying treat that’s perfect for any cheese, egg, ham and potato lover.
WHAT YOU WILL NEED TO MAKE CHEESY HAM BAKED POTATOES
INGREDIENTS FOR THE POTATOES BASE:
INGREDIENTS FOR THE EGG MIXTURE TOPPING:
INGREDIENTS FOR THE ADDITIONAL TOPPINGS:
INGREDIENTS FOR GARNISHING (OPTIONAL):
INGREDIENT NOTES:
Baby Potatoes: For best results, select baby potatoes that are approximately 1.5 inches in diameter and weigh around 55-60 grams each. If the baby potatoes are larger in size, it is recommended to cut them into 2 pieces for even cooking. These small potatoes are ideal for creating perfectly portioned potato muffin cups in the recipe. Any small potatoes work for this recipe e.g. baby potatoes, new potatoes, creamer potatoes and fingerling potatoes.
Canola Oil: Provides a neutral flavour and helps to crisp up the potatoes during baking.
Grated Garlic: Adds a flavourful kick to the seasoned potatoes.
Oregano Leaves: Enhances the overall savoury profile of the dish with its aromatic flavour.
Salt: Seasoning the potatoes with salt enhances their natural flavour.
Black and White Pepper: Adds a subtle heat and depth of flavour to the seasoned potatoes and egg mixture.
Eggs: Provide a creamy, custard-like layer that binds the ingredients together and adds richness to the dish.
Honey Smoked Ham: Adds a smoky sweetness and savoury flavour to complement the potatoes and cheese.
Grated Cheddar Cheese: Melts beautifully over the potatoes and ham, creating a gooey, cheesy topping.
Additional Oregano Leaves: Sprinkling more oregano leaves before baking adds a final touch of flavour and visual appeal to the dish.
STEP BY STEP INSTRUCTIONS:
Preparation:
Place the whole baby potatoes in a large pot and cover them with water. Add 1 TSP salt and bring the water to a boil over high heat.
2. Reduce the heat to medium-low and let the potatoes simmer for about 30-40 minutes, or until they are tender when pierced with a fork.
3. Once the potatoes are cooked, drain them thoroughly and allow them to cool slightly.
4. Preheat your oven to 375°F (190°C).
Seasoning the Cooked Potatoes:
5. In a small bowl, mix all the seasoning - canola oil, grated garlic, oregano leaves, salt and black pepper until well combined.
6. In a large bowl, combine the cooked and slightly cooled baby potatoes with seasoning mixture. Toss the potatoes until they are evenly coated with the seasoning mixture.
Preparing the Eggs Topping:
7. Crack the eggs into a measuring cup/bowl. Add ground white pepper and garlic powder to the eggs. Whisk the mixture until well combined. Set it aside for later use.
Assembly:
8. Grease a 12-cup muffin tin with cooking spray or butter.
9. Divide the seasoned baby potatoes evenly among the muffin cups, pressing them down slightly using a shot glass to form a base.
Topping the Potatoes:
10. Pour the prepared egg mixture over the potatoes in each muffin cup, distributing it evenly.
11. Add a layer of sliced honey smoked ham on top of the egg mixture layer in each muffin cup.
12. Sprinkle grated cheddar cheese over the ham layer in each muffin cup, covering them generously.
13. Finally, sprinkle additional oregano leaves over each muffin cup for added flavour.
Baking:
14. Place the filled muffin tin in the preheated oven.
15. Bake the cheesy ham baby potatoes at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted and bubbly, and the eggs are set.
16. Once baked, remove the muffin tin from the oven and allow it to cool slightly before serving.
Garnish and Serving:
17. Carefully remove the cheesy ham baked potatoes from the muffin tin and garnish them with finely chopped chives and red chilli padi for an extra burst of flavour and colour. Serve them hot as a delightful appetizer or side dish.
Enjoy your flavourful creation with your loved ones!
PRO TIPS:
Uniform Potato Size: Aim for uniform-sized baby potatoes to ensure even cooking.
Pre-cooking Potatoes: Boil the whole baby potatoes until they are just tender before assembling the dish. This ensures they will be fully cooked and soft inside once baked.
Proper Greasing: Ensure the muffin tin is well-greased to prevent sticking and ensure easy removal of the potato muffin cups.
Layering Ingredients: Layer the ingredients in the muffin cups in the following order: seasoned potatoes, egg mixture, ham and cheese. This helps to distribute the flavours evenly.
Even Distribution: Distribute the seasoned potatoes, egg mixture, ham and cheese evenly among the muffin cups to ensure each serving is equally delicious.
Customization: Feel free to customize the recipe by adding your favourite ingredients such as chopped vegetables, different type of cheese, or herbs.
Watchful Baking: Keep an eye on the oven while baking to prevent overcooking. The potatoes should be tender, the cheese should be melted and bubbly, and the egg are set.
Cooling Time: Allow the baked potato muffin cups to cool slightly before serving. This helps them set and makes them easier to handle.
Storage: Store any leftovers in an airtight container in the refrigerator. They can be reheated in the oven or microwave for a quick and tasty snack or meal.
Serve with Dip: Consider serving the cheesy ham baked mini potatoes with a dipping sauce such as sour cream or salsa for an extra burst of flavour.
FREQUENTLY ASKED QUESTIONS
What are small potatoes?
“Small potatoes” refer to potatoes that are harvested when they are still relatively young and small in size. These potatoes are typically smaller than standard-sized potatoes and may have a more tender texture and thinner skin.
Small potatoes can include various type, such as new potatoes, baby potatoes, fingerling potatoes, or creamer potatoes. They are harvested at different stages of growth, with new potatoes being the earliest harvested, followed by baby potatoes, fingerling potatoes, and creamer potatoes.
Small potatoes are prized for the sweet flavour, creamy texture, and versatility in cooking. They can be boiled, baked, steamed, roasted, or used in salads and soups. Their small size also makes them convenient for cooking and serving, especially in dishes where whole potatoes are desired, such as roasted potatoes or potato salads.
Can I use regular-sized potatoes instead of small potatoes?
Yes, you can use regular-sized potatoes instead of small potatoes but be mindful to cut them into smaller pieces to ensure they cook evenly and fit into the muffin tin.
Regular-sized potatoes may take longer to cook than small potatoes. Keep an eye on them while boiling and baking, adjust the cooking time as needed to ensure they are fully cooked and tender.
The texture of the dish may be slightly different when using regular-sized potatoes, as they tend to be starchier and denser than small potatoes. However, they will still be delicious!
What is the best substitute for canola oil in this recipe?
A suitable substitute for canola oil in this recipe would be another neutral-flavoured oil that has a high smoke point like Vegetable oil, Grapeseed oil, Sunflower oil and Safflower oil. Any of these oils can be used as a substitute for canola oil in this recipe without significantly altering the flavour or texture of the dish. Choose the one that best fits your preferences and dietary requirements.
Can I use olive oil instead of canola oil in this recipe?
Yes, you can use olive oil as a substitute for canola oil in this recipe. However, it’s essential to note that olive oil has a distinct flavour compared to canola oil, so it may impart a slightly different taste to the dish. If you don’t mind the flavour of olive oil in your baked potatoes, you can certainly use it a substitute. Keep in mind that olive oil has a lower smoke point compared to canola oil, so be cautious when baking at high temperatures to avoid burning the oil. Extra virgin olive oil, with its strong flavour, may not be the best choice for this recipe, but a light or mild olive oil would be a better option.
Can I make this recipe ahead of time?
Yes, you can assembly the seasoned potato base ahead of time and cut the ham into small pieces or cubes. Refrigerate them until you’re ready to bake. Simple add the egg mixture layer, followed by ham and cheese. This helps shorten the preparation time when time is desired to serve. Just be sure to adjust the baking time accordingly if baking them from cold.
Can I freeze these potato muffin cups?
Yes, these potato muffin cups can be frozen after baking. Allow them to cool completely, then place them in an airtight container of freezer bag. They can be reheated in the oven or microwave when ready to serve.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different types of cheese to suit your taste preferences. Mozzarella, Gouda, or Swiss cheese would also work well in this recipe.
Can I omit the ham to make this recipe vegetarian?
Yes, you can omit the ham to make this recipe vegetarian. You can also substitute it with other vegetarian ingredients such as diced bell peppers, mushrooms, or spinach.
How long will these potato muffin cups stay fresh?
These baked potato muffin cups are best enjoyed fresh on the day they are baked. However, leftovers can be stored in the refrigerator for up to 2-3 days.
How to reheat the leftovers?
You can reheat the leftovers in the oven or microwave.
Reheat the leftovers in the oven: Preheat your oven to 350°F (180°C). Place the leftover potato muffin cups on a baking sheet or in an oven-safe dish. If they were stored in the refrigerator, you can remove them from fridge while the oven preheats to bring them closer to room temperature. Cover the baking sheet or dish with aluminum foil to prevent the tops from over-browning. Place the covered potato muffin cups in the preheated oven and bake for about 10-15 minutes. Remove the foil during the last 5 minutes of baking to allow the cheese to melt and the tops to crisp up. Check the muffin cups periodically to ensure they are heated through. They are ready when they are hot in the center and the cheese is bubbly and golden brown on top. Once heated through, remove the potato muffin cups from the oven and let them cool slightly before serving.
OR
Reheat the leftovers in the microwave: Simply place them on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.
Remember to leave a star rating and let me know how it turned out in the comment section below if you’ve tried and loved this recipe. Your support means a lot to me ❤️
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