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