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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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 |
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:
1. Heat oven to 325°F.
2. Coat large muffin tin with non-stick cooking spray.
3. 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.
4. Serve while hot.
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