Sometimes when I sit down to write a blog post, the words just pour out of me. Other times… well, other times I end up staring blankly at my screen for two days and then googling ‘the history of the baked potato’ at the last minute in a desperate attempt to say anything- anything at all- besides comfort food on-the-go, so good.
So, you know, this definitely is going to be one of my most insightful pieces yet.
But honestly, what else needs to be said about taking a comfort food favourite and making it totally transportable. Slept-in, missed breakfast? No time between work/school and your extra curriculars? Grab a muffin and go. It’s all the satisfaction of a baked potato but requires no assembly, heating up, or utensils.
Did I mention they’re also really quick and easy to make? Right. That, too. One bowl, mix it all together, bake.
A lot of potato muffins out there are literally just mashed potatoes baked in muffin trays- delicious, no doubt- but I find they fall apart on the go. These beauties are plenty moist and potatoey, but hold together well thanks to the addition of flour and eggs, which act as binding agents. No fuss, no muss.
Cheddar, bacon, chives, sour cream… I mean, honestly, do I even need to say more?
Didn’t think so.
| Fully-Loaded Baked Potato Muffins | | Print |
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
one of my favorite dough flavor profiles is potato dough. one of my favorite crimes of passion is getting down with a fully-loaded baked potato (in my cellulite-ridden imagination, “fully” was just then typed in caps). one of my favorite things to read as i do my food geek wandering is the phrase, “one-bowl”. all boxes ticked. i am all over this. thank you big 🙂
Haha, as if I needed an easier way to transport bacon and potatoes to my belly! 😉 I will admit, just because these come ‘fully-loaded’ doesn’t mean my own cellulite-ridden imagination didn’t think to smear these in more even MORE sour cream in place of butter when I ate them.
Browsing photos on food gawkers and found the jam! I’ve been wanting to make some savory muffins for a while now, and wait… Did it read baked potato muffins? I’m down. Going to hit the grocery store tomorrow and get cheesy, can’t wait to try this recipe! =D
Hope you enjoy them as much as I did, Cara! I’m big on savoury muffins. Savoury over sweet means they’re healthier, right?… Even though there is bacon and cheese and sour cream and… okay, maybe not. 😉
It looks very nice, I like it.
Thanks! Great recipe idea !
Thanks, SBO! 🙂
Cheddar, bacon and sour cream !!! They’re all my favourite. What a perfect combination you’ve made. I must try this ASAP. Thanks for sharing!!
Right?! I love all these things in a baked potato but now I get to take it with me as a tidy little snack! 🙂
These are delicious. I used yoghurt instead of sour cream, and added a little more milk.