Spud Muffins, Two Ways Recipe #249190
Sprinkle on more cheese as soon as the muffins are pulled from the oven so it can melt. Feel free to get creative and add French fried onions or diced tomatoes, etc. to this recipe.
by Annacia
30 min | 10 min prep
SERVES 8
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 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 chilies
- 1/2 cup black olives
- 1/2 cup sour cream (lite optional)
- 1/2 cup cheddar cheese, grated
- 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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5 stars