Spud Muffins, Two Ways
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Italian Version
- 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
- 1⁄4 - 1⁄2 teaspoon garlic powder
- 2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
- 1⁄2 cup sour cream (lite optional)
- salt and pepper
-
Mexican Version
- 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
- 1⁄2 cup chopped green chili
- 1⁄2 cup black olives
- 1⁄2 cup sour cream (lite optional)
- 1⁄2 cup cheddar cheese, grated
directions
- Heat oven to 325°F.
- Coat large muffin tin with non-stick cooking spray.
- Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top.
- Serve while hot.
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Reviews
-
Mmmmmm, so creamy and yummy!!!! A great idea for dressing up plain mashed potatoes! Very easy to make and very tasty! I made the Italian version, which went so great with some sauteed mushrooms and herby baked zucchini. Mmmm, yum! THANK YOU SO MUCH for sharing this wonderful recipe with us, Annacia! It will be made again. Made and reviewed for Zaar Stars May 2010.
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I made these tonight with instant mashed potatoes and only half the amount of sour cream. I opted for the Mexican version. I left out the jalapeño and olives,so the kids would eat it, but I think it would be excellent included. I used a mixture of mozzarella and cheddar cheeses. Just before these came out of the oven, I topped with a little more cheese. I made these in ramekins that were well oiled. These were impressive and tasted great. Thanks for the recipe.
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