Potato Pie Cupcakes
Ingredients:
For the Potato Filling:
2 cups mashed potatoes (preferably cold leftovers)
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Crust:
1 cup breadcrumbs
2 tablespoons melted butter
Directions:
Prepare the Oven and Muffin Pan: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
Make the Crust Base: In a small bowl, mix the breadcrumbs with the melted butter until fully moistened.
Form the Crust: Spoon about 1 tablespoon of the breadcrumb mixture into the bottom of each muffin cup. Press down firmly to form a thin crust layer.
Prepare the Potato Mixture: In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, chopped chives or green onions, egg, garlic powder, salt, and black pepper. Stir until well mixed.
Assemble the Cupcakes: Scoop the potato mixture over the breadcrumb base in each muffin cup, filling them nearly to the top. Smooth the tops slightly with the back of a spoon.
Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and the cupcakes are set.
Cool and Remove: Let the potato cupcakes cool in the pan for 5 minutes. Then carefully run a knife around the edges and remove them from the pan.
Serve: Serve warm as a side dish, appetizer, or snack. Optionally, garnish with additional chopped chives or a dollop of sour cream.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 140 Kcal per cupcake | Servings: 12