Spud Muffins, Two Ways
- 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 2 -3 tablespoons 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 chili
- 1/2 cup black olives
- 1/2 cup sour cream (lite optional)
- 1/2 cup cheddar cheese, grated
- Heat oven to 325u0b0F.
- 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.
italian version, potatoes, garlic, parmesan cheese, sour cream, salt, version, potatoes, green chili, black olives, sour cream, cheddar cheese
Taken from www.food.com/recipe/spud-muffins-two-ways-249190 (may not work)