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 1x
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
For the potato cups
- 1 potato, boiled
- 2 tbsp (30 ml) flour
- 1 tbsp (15 ml) cornflour
- 1 tsp (5 ml) olive oil
- 1 egg
- 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.
- Shape the mashed potato 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 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?
The recipe bakes potatoes until tender, scoops out the flesh, then mashes 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 article notes the finished cups resemble cupcakes when topped with the bean and sausage rice, which is why the author also calls them “savory rice cupcakes.”
Can I make this without the chicken sausages?
Yes — the notes suggest omitting the sausages and adding more beans or vegetables for a vegetarian version. The kidney beans, mixed peppers, and frozen peas already provide plenty of filling for the cups.
