1 large egg
1 cup shredded cheddar cheese, divided
3 Tablespoons chopped fresh chives, divided
Directions:
Preheat the oven to 375ºF. Grease a non-stick muffin pan
with cooking spray.
In a large bowl, stir together the mashed potatoes, egg,
3/4 cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture
with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly
into the prepared muffin pan, packing the potatoes down into each cup.
Bake the muffins for 30 to 35 minutes until golden brown
and crisp around the edges. Remove the pan from the oven, top the muffins with
the remaining 1/4 cup cheddar cheese and return them to the oven for 3 more
minutes. Remove the muffins from the oven and allow them to cool in the pan for
5 minutes.
Transfer the muffins to a serving dish, top them with the
remaining 1 tablespoon of chopped chives and serve immediately.
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