Muffin Monday - Stuffed Potato Muffins
I am not a big lunch maker. Usually, it is "grab as one can" which means leftovers or an egg or a salad. Today, I had the cooking bug and wanted to actually make us lunch. When I had asked my hubby what he wanted for lunch, he said, "potatoes" which translates to stuffed cheesy potatoes.
I understand his longing for this dish. I usually make a potato bar with large baked potatoes and different toppings, chopped broccoli, cheese, sour cream with chives, salsa and whatever pops into my mind, at that moment. I was ready for this when I remembered a recipe from Chaya's Comfy Cook called Stuffed Potato Muffins. It was a recipe that came from a salad bar, gone wrong and ended up as these potato muffins, gone right.
Shifting gears, I found the recipe and here it is .
Stuffed Potato Muffins
2 large baking potatoes
3 ounces cheddar cheese
2 tablespoons sour cream
1/2 onion, chopped
1 teaspoon olive oil
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/4 cup red pepper, chopped
Preheat oven to 350 degrees. Grease lightly 5 cups of a muffin tin.
Clean and bake potatoes at 350 degrees for 1 hours. Cut potatoes in half and remove the potato from the skins. Put potato aside. Preheat your oven to 375 degrees.
Chop onion and saute with 1 tablespoon olive oil until golden brown. Grate the cheese and add 3/4 cup of it to the potato along with the sour cream. Add onions and red pepper to the potato, with the black pepper and Worcestershire sauce. Spoon the potato filling into the muffin tins.
Bake for 20-30 minutes until golden.
Linked to Muffin Mondays
See Ya in the Gumbo Gluten-Free Weeklky Menu Plan