2-Cheese Potato Cupcakes

• 1 box 4.7 Ounce Box, Au Gratin Potatoes (Any Brand *Note: Do Not Use Seasoning Packet In Box For This Recipe)
• 2 whole Large Beaten Eggs
• 2 Tablespoons Whole Milk (added Into Eggs)
• 1/4 teaspoons Each: Salt, Black Pepper
• 1 cup Grated Parmesan Cheese
• 1 cup Shredded Cheddar Cheese
• 2 stalks Green Onions (scallions) Diced (For Garnish)
• 1 container 6 Ounce Container, Plain Greek Yogurt (For Garnish)

1. Preheat oven to 375 F.
2. Using a standard size 12 cup muffin pan, use cooking spray to liberally grease each well.
3. In a large mixing bowl add potatoes from box (dont use the seasoning packet).
4. Add beaten eggs and milk and stir together with a spatula.
5. Add salt and black pepper, Parmesan cheese and cheddar cheese and fold mixture together with the spatula.
6. Scoop potato/cheese mixture into each muffin well filling each about 3/4 full.
7. Place muffin pan in oven and bake at 375 F for 25 minutes (they will be brown and bubbly).
8. Remove from oven and allow the muffins to sit for a few minutes to set.
9. Remove potato/cheese cupcakes from muffin pan with a small metal/heavy plastic spatula and place on a platter/dish.
10. Add a dollop of yogurt to the top of each and a few diced scallions.
11. Serve warm.
12. These are so creamy!
13. Enjoy.
14. You may freeze these once they have cooled.
15. Then you can reheat them and use at a later time, if desired.

eggs, milk, salt, parmesan cheese, cheddar cheese, stalks green onions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/2-cheese-potato-cupcakes/ (may not work)