Loaded Steak and Potato Cups
@itsdayswithdae
Ingredients
- 60 frozen tater tots
- Salt, to taste
- Pepper, to taste
- ½ tsp garlic powder (for tater tots)
- ½ tsp garlic powder (for steak)
- 4 Steak-umm Angus beef steaks
- Olive oil spray
- 6 oz softened cream cheese
- 1 cup shredded Colby Jack cheese
- ⅛ cup chopped chives
Instructions
- Bake the Tots: Preheat the oven to 425°F. Spray a muffin pan with olive oil, then place 5 frozen tater tots into each cup. Lightly spray the tots with olive oil and season with salt, pepper, and garlic powder. Bake for 20 minutes, or until golden and crispy.
- Form the Cups: Once baked, use a small measuring cup or muddler to gently press and mold the tater tots around each muffin cup to form little potato “cups.”
- Cook the Steak: In a large skillet over medium-high heat, cook the Steak-umm slices for about 2 minutes per side, or until browned. Season both sides with salt, pepper, and ½ teaspoon garlic powder. Once cooked, chop the steak into small pieces.
- Assemble the Cups: Fill each potato cup with 1 tablespoon of softened cream cheese, a sprinkle of Colby Jack cheese, and chopped steak.
- Bake Again: Return the muffin pan to the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
- Finish and Serve: Remove from the oven, let cool slightly, and garnish with freshly chopped chives.