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Cheesy Ham and Tot Cups

Rated as 5 out of 5 Stars
48

"Cubed ham is baked in potato-nugget 'shells' and topped with shredded Monterey Jack cheese and sliced green onions."
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Ingredients

40 m servings
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
  2. Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
  3. Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

Footnotes

  • Nutrition Facts (per cup): 147 cal., 8 g total fat (4 g sat. fat), 23 mg chol., 510 mg sodium, 10 g carb., 1 g fiber, 1 g sugar, 7 g pro. Daily Values: 3% vit. A, 1% vit. C, 11% calcium, 2% iron

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Reviews

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I gave this 5 stars because if made as is, it would work. But, I chose to use left-over mashed potatoes. Baked in Muffin cups. The filling can be made with cubed ham, leftovers. I pretty much st...