Oven Baked 3-Ingredient Buttery Potato Shell Cups Directions:
Preheat the oven to 375°F. Brush a standard 12-cup muffin tin lightly with some of the melted butter.
Slice the potatoes very thinly, about 1/8 inch thick, so the slices remain flexible enough to overlap.
Toss the potato slices with the remaining melted butter and salt until evenly coated.
Arrange overlapping potato slices across the bottom and up the sides of each muffin cup, pressing them firmly against the pan to form 12 individual shells.
Bake for 30 to 35 minutes, until the edges are deep golden and crisp and the centers are tender.
Let the potato cups rest in the pan for 5 minutes, then carefully loosen the edges and lift them out. Serve warm.
WW Points Calculation
Unsalted butter: 20 points
0-point ingredients: russet potatoes, salt — 0 points
Points Information
Total Points: 20 points
Servings: 12 potato cups
Points per serving: 2 points
Nutrition Information
Calories: 110
Protein: 2 g
Carbohydrates: 18 g
Fat: 4 g
Fiber: 2 g
Sugar: 1 g
Sodium: 195 mg
I'm waiting for your comments! Enjoy!
