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

Ingredients:

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

Method:

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

Comments

  1. Lisa @ Flour Me With LoveApril 23, 2012 at 8:18 AM

    These look and sound delicious! What a neat recipe that I can't wait to try :)

    ReplyDelete
  2. NupurApril 23, 2012 at 3:53 PM

    This is such a wonderful idea to bake potatoes. Awesome, thanks for sharing :)

    ReplyDelete
  3. laurieApril 23, 2012 at 6:16 PM

    This looks like a fun recipe....what a great idea!

    ReplyDelete
  4. UnknownApril 23, 2012 at 10:17 PM

    Sounds yummy! Must try.

    ReplyDelete
  5. That GirlApril 24, 2012 at 12:21 PM

    I prep lunches the same way I prep dinners - it's the only way I can make sure we eat!

    ReplyDelete
  6. Michelle BApril 24, 2012 at 11:25 PM

    a salad bar, gone wrong and ended up as these potato muffins, gone right

    Great save!
    Thanks for linking up.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more