Illinois Harvest of the Month

Baked Potato Cupcakes

A wonderful way to feature local potatoes and local dairy- all wrapped up in an easy and fun cupcake!
This is a CACFP and school recipe for potatoes and dairy.
Cooking and prep level: Basic.
  • Prep Time30 min
  • Cook Time1 hr 20 min
  • Total Time1 hr 50 min
  • Yield45
  • Serving Size4.8 oz
  • Energy179 cal
  • HAACP Process2
  • Cuisine
    • American
  • Course
    • Main Course
  • USDA Meal Components
    • 1/4 cup starchy veg
    • .75 oz alternate protein
  • Diet
    • Vegetarian

Ingredients

  • 4.5 lbs, (approx 15 LG, whole) Russet potatoes
  • 32 oz Cheddar Cheese, preferably diced, or shredded, reduced fat, USDA
  • 15 shell eggs, beaten
  • 3 Tbsp Unsalted Butter
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Mrs. Dash all-purpose herb blend or your favorite salt-free spice blend

Method

Cooking the potatoes

1

Cook the cleaned, skin-on potatoes by either baking in a 375-degree conventional oven (350-degree convection oven) until tender, approx. 55 minutes, OR, quarter potatoes and boil until tender, but not falling apart, approx. 40 minutes.

Combine ingredients and pan

2

Spray (45) 1/2 cup capacity muffin cups with cooking spray to coat.

3

Combine all ingredients thoroughly in a large tote or bowl, adding the cheese last. 

4

Scoop potato mixture using a #8 scoop or 4.8 oz into each prepared muffin cup. 

5

Bake in a 350-degree conventional oven (352-degree convection) until golden brown on top, about 40-45 minutes. Remove from oven and cool on a rack for 10 minutes before removing from pan. 

6

Hold at 140 degrees through service.

Did you know?

There are thousands of different potato varieties but not all are commercially available, popular ones include Russet, Yukon Gold, Kennebec, Desiree and Fingerling.

Although it shares the same name, the sweet potato is a root vegetable and only loosely related to the potato.

  • Nutrition Facts

  • 45 servings per container
  • Serving Size4.8 oz
  • Amount per serving
  • Calories179
  • % Daily Value*
  • Total Fat6.2 g7.95%
  • Saturated Fat3.3 g16.5%
  • Trans Fat0 g
  • Cholesterol83.7 mg27.9%
  • Sodium217 mg9.43%
  • Total Carbohydrate21.6 g7.85%
  • Dietary Fiber2.2 g7.86%
  • Total Sugars1.4 g
  • Protein10 g20%
  • Vitamin D (Cholecalciferol)5.8 IU0.73%
  • Calcium204 mg15.69%
  • Iron1.4 mg7.78%
  • Potassium575 mg12.23%
  • Vitamin A241 mcg26.78%
  • Vitamin C (Ascorbic Acid)9.6 mg10.67%
  • Vitamin K2.5 mcg2.08%
  • Vitamin B6 (Pyridoxine)0.4 mg23.53%
  • Vitamin B12 (Cobalamine)0.5 mcg20.83%
  • Magnesium37 mg8.81%
  • Zinc1.4 mg12.73%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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