Once in a while I try to put some effort into food presentation. I care less about the taste (although it has to taste good if I blog it), and more on how I would serve it. I keep the dish simple, basic and adapt it from an everyday recipe, but try to give it a unique twist in terms of how it will come in front of the guests.
I recently tried my hands at potato cups- which are simply baked cups made from mash (how can it go wrong eh) and served with a dollop of bean & sausage rice. To my surprise it looked much like a cupcake once served, and hence I also started calling it my savory rice cupcakes. The combination worked, the dish looked pretty and most of all my friends left with a satisfied tummy. All in all, a success I’d say.
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Bean and Sausage Rice on Baked Potato Cups
- Total Time: 65 minutes
- Yield: 4 servings
Description
These savory bean and sausage rice potato cups are a delightful twist on traditional presentation, resembling savory cupcakes that are both visually appealing and satisfying.
Ingredients
For the rice
- 1 cup (240 ml) white rice
- 1 cup (240 ml) boiled kidney beans
- 2 chicken sausages, sliced
- 2 tbsp (30 ml) canned tomatoes
- 1 clove of garlic, crushed
- 1 tsp ginger, chopped
- 1 tbsp (15 ml) onions, chopped
- 1/2 cup (120 ml) mixed peppers, chopped
- 1/2 cup (120 ml) frozen peas
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt & chili to taste
- 1 tsp (5 ml) olive oil
For the potato cups
- 1 potato, boiled
- 2 tbsp (30 ml) flour
- 1 tbsp (15 ml) cornflour
- 1 egg
- Milk, as needed, for mashing
- Butter, as needed, for mashing
- Cheese, as needed, for mashing
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes. Pierce them with a fork and bake for 45 minutes or until tender.
- Once baked, let the potatoes cool slightly, then cut them in half and scoop out the flesh, leaving a thin shell. Mash the scooped-out potato with milk, butter, and cheese. Season with salt and pepper.
- Stir in the egg, flour, and cornflour until well combined – this helps the potato mixture hold its shape when baked.
- Shape the mashed potato mixture into cups on a baking sheet and bake for an additional 10 minutes until golden brown.
- For the rice, heat olive oil in a pan over medium heat. Add onions, ginger, and garlic, and sauté until golden brown.
- Add the mixed peppers, frozen peas, coriander powder, turmeric powder, and garam masala, and cook until the peppers begin to soften.
- Add the rice and stir until all grains are coated with oil. Add the sliced sausages, canned tomatoes, boiled kidney beans, and 1/2 cup of water. Season with salt and pepper.
- Cover and cook for 15-20 minutes, or until the rice is cooked and the mixture is well combined.
- Spoon the bean and sausage rice into the potato cups and serve warm.
Notes
- For a vegetarian version, omit the sausages and add more beans or vegetables.
- These potato cups can be prepared ahead of time and reheated before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 30 mg
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Frequently Asked Questions
How are the potato cups shaped, and why do they look like cupcakes?
I bake potatoes until tender, scoop out the flesh, then mash it with milk, butter, and cheese before shaping the mixture into cup forms on a baking sheet. A second 10-minute bake firms and browns the outside. The finished cups resemble cupcakes when topped with the bean and sausage rice, which is why I also call them “savory rice cupcakes.”
Can I make this without the chicken sausages?
Yes — omit the sausages and add more beans or vegetables for a vegetarian version. The kidney beans, mixed peppers, and frozen peas already provide plenty of filling for the cups.
