Fully-Loaded Baked Potato Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 4 rashers bacon
  • 1 cup mashed potatoes*
  • 1¼ cups cheddar, grated
  • 2 Tbsp fresh chives, chopped
  • 1½ cups unbleached flour
  • 3 tsp baking powder
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt
  • ½ cup sour cream
  • ½ cup milk
  • 2 eggs, lightly beaten
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook bacon until crispy then coarsely chop it up. In a large bowl, mix flour, baking powder, salt and pepper together. Add coarsely chopped bacon, chives, 1 cup of cheddar and potatoes and mix to combine. Add sour cream, milk and eggs and stir until just combined- do not overmix.
  3. Lightly grease a muffin tray. Spoon ~1/4 cup of batter into each of the muffin tins. Sprinkle the tops of the muffins with the last ¼ cup of cheddar. Bake for 20 minutes, until the muffins have risen and a toothpick inserted into the center of one comes out clean.
Notes
* This is a great use for dry, leftover mashed potatoes but if you don't have any leftovers simply peel, boil and mash 1 large potato. No need to add any additional butter or milk in this case, we're after a drier mash.
Recipe by Port and Fin at https://portandfin.com/fully-loaded-baked-potato-muffins/