Baked Potato Muffins

Ingredients for Baked Potato Muffins: 

 

Russet potatoes - 5 (skin on, cut into quarters) 

 

Cheddar cheese - 1 cup (diced) 

 

Unsalted butter - 1 tbsp. 

 

Eggs - 3 (whisked) 

 

Ground black pepper - 1/4 tsp. 

 

Salt - 1/4 tsp. 

 

Cooking spray - as needed 

 

 

Method of preparing the Baked Potato Muffins: 

Place cut potatoes in a large pot, cover with water and bring to a boil, cook until tender, then drain. 

 

Meanwhile, preheat the oven to 350°F, add the potatoes to a large bowl, mash well. 

 

Combine the cheese and the butter, then add the eggs, pepper, and salt - mix well. 

 

Spray muffin tins with cooking spray and divide the potato mix among 15 cups, filling them as high as you would like - as they will not rise in the oven. 

 

Bake until golden brown - around 40 minutes. 

 

Remove from the oven and cool for 10 minutes. Serve with light sour cream and chopped chives on top.

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