Potato Flower Cups

Ingredients

Instructions

1. Wash the potatoes well and slice them very thinly into even rounds. Keeping the slices similar in thickness will help them bake at the same rate.
2. Arrange about five overlapping potato slices into a flower shape for each portion. Repeat until all of the potato slices have been used.
3. Beat the egg and lightly brush it over the potato flowers. Drizzle or brush with a small amount of olive oil and season if desired.
4. Sprinkle a small amount of grated mozzarella or kasar cheese into the center of each potato flower.
5. Bake in a preheated oven at 200°C (400°F) until the potato slices begin to soften and develop light golden edges.
6. Combine the chopped onion, green pepper, red pepper, corn, sliced olives, and grated cheese in a bowl. Add your preferred seasoning or spice mix if using.
7. Carefully transfer the partially baked potato flowers into muffin or individual baking molds, gently shaping the slices against the sides to create cups.
8. Spoon the prepared vegetable and cheese filling into the center of each potato cup without overfilling.
9. Top each filled potato cup with a little more grated mozzarella or kasar cheese.
10. Return the potato cups to the oven and bake until the potato edges are crisp and golden and the cheese is completely melted.
11. Let the potato flower cups rest for a few minutes, then carefully remove them from the molds and serve while the cheese is still warm and melted.