Peruvian Potato Cup with Shaved Castello Alp Selection Hirten Cheese

40min Ingredients for 18 cups servings

18 little new (small) potatoes, washed
½ tsp salt, plus more for the water
½ tsp black pepper
5 slices cooked bacon, crumbled
2 tablespoons chopped chives
1½ cups grated Castello Alp Selection Hirten Cheese
2 tablespoons crème fraiche or sour cream
18 chives spears

Peruvian Potato Cup with Shaved Castello Alp Selection Hirten Cheese

Preparation

Cook the potatoes in boiling salted water until tender, about 10 minutes.

Preheat the oven to 350F.  Spray the cups of a mini muffin tin with non-stick vegetable spray.  Place one potato into each cup.  Using the tip of a knife, pierce the potato, cutting an “X” on top. Press down the center of the potato with the back of a spoon, forcing it into the corners of the cup. Season the potatoes with salt and pepper, chopped chives, half the bacon and then completely cover with the grated Hirten Cheese. Place in the oven and bake until the cheese melts and the potatoes crisp, about 10 minutes. 

While hot, remove the potatoes from the pan and arrange on a serving platter.  Garnish with the remaining bacon, crème fraiche and chive spears. 

Show all recipes