Ingredients (Makes 15)
- 5 large russet potatoes, skins on, cut into quarters
- 1 cup diced cheddar
- 1 tablespoon unsalted butter
- 3 large eggs, beaten ( egg substitute for those who don't eat eggs)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Cooking spray
Method
- 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 topping.
