Spud Muffins, Two Ways

Name: Spud Muffins, Two Ways
Ingredients: Italian Version; 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes); 1/4 - 1/2 teaspoon garlic powder; 2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese; 1/2 cup sour cream (lite optional); salt and pepper; Mexican Version; 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes); 1/2 cup chopped green chili; 1/2 cup black olives; 1/2 cup sour cream (lite optional); 1/2 cup cheddar cheese, grated

12 ingredients

4 steps

Ingredients

Italian Version
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1/4 - 1/2 teaspoon garlic powder
2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
1/2 cup sour cream (lite optional)
salt and pepper
Mexican Version
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1/2 cup chopped green chili
1/2 cup black olives
1/2 cup sour cream (lite optional)
1/2 cup cheddar cheese, grated

Directions

1

Heat oven to 325°F.
2

Coat large muffin tin with non-stick cooking spray.
3

Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top.
4

Serve while hot.