Potato Muffins

Potato Muffins

  • Servings: 2-4 people
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1 Egg

Sour Cream, maybe a spoon full or two

a small amount of grated sharp cheddar cheese

1 tablespoon of chives

salt and pepper to taste

2 fully baked and cooled potatoes





oven at 400°  Butter the wells of a cupcake pan.  Set aside.

in a bowl, combine & whisk:  eggs, sour cream, cheeses and chives. Set aside.

With your fully cooked and cooled potatoes, remove any skins.  Mash down and add salt & pepper to taste.  Add potatoes to the egg mixture.  mix well.  Spoon into cupcake pan to top or just above the tops.  Bake 25-35 minutes till golden brown and potato is pulling away from side of the cupcake wells.  Cool 5 minutes in pan, then turn pan over.  They “should” come right out….but they don’t.  Most of the time I use paper muffin liners…it’s just easier.  If serving more then me and hubby dearest, I double the recipe and use an 8X8 baking pan.

Serve with extra sour cream



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