Parmesan & Chive Stuffed Potatoes
photo by Chippie1
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs russet potatoes, baked and cool enough to handle (about 2 large potatoes)
- 3 ounces parmesan cheese, grated
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup chives, finely chopped
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons milk
directions
- Preheat oven to 400.
- Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
- Use the peelings to line six cups in a muffin tin.
- Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
- Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
- If it is dry, add a Tbsp.
- more milk and olive oil.
- Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
- Pack firmly and then mound the tops for an attractive presentation.
- Bake at 400 for 25-30 minutes until nicely browned on top.
- You can freeze these unbaked.
- To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.
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Reviews
-
Extremely good recipe and a nice presentation change! I made these 2 weeks prior to Thanksgiving, vacuumed sealed, and froze in the freezer. Took out of the freezer Thanksgiving morning, placed into a muffin pan and baked as directed adding about 10 minutes extra in the oven. Everyone raved how good these were and how cute they looked as compared to having the regular old mashed potatoes in one big pan. Thanks Tracy for a new family standard potato for the holidays. Will be making again for Christmas brunch for DH's family.
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I can't believe more people haven't tried these. They are amazing in so many ways. First there's the taste... such a lovely combination of herbs and cheese. They bake up very light and fluffy, a superb texture. And they're so pretty in their little muffin cups. Best of all you can make them and freeze before a big dinner party. Does it get any better than this?
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RECIPE SUBMITTED BY
Tracy K
United States
I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch!
I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!