So, you’ve had Thanksgiving leftovers probably about 3 times by now, but you still have a bowl of mashed potatoes left in the fridge. You obviously don’t want them to go to waste, but you don’t want to just heat them up again – looks like you’ve got a mashed potato issue on your hands. Well my sister Kiara is here to show you a different take on the traditional twice baked potato.
Ki’s Loaded Mashed Potato Muffins – makes about 10-12 muffins
- 3.5 cups of leftover mashed potatoes (or fresh mashed potatoes if you didn’t have leftovers)
- 3/4 cup gluten free bread crumbs
- 2 eggs
- 1 cup of Mexican cheese (extra 3/4 cup for sprinkling)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic seasoning
- 1 tablespoon milk
- 2 tablespoons melted butter
- 1/4 cup sour cream
- 1 bunch of fresh scallions – about 10 pieces (finely chopped up)
Pre-heat your oven to 375 degrees.
What’s great about this recipe is it is a one bowl wonder – mix all of your ingredients together in one bowl! Don’t beat your mixture too hard with your spoon – you don’t want the mashed potatoes to lose their fluffiness!
Spray your cupcake/muffin pan with non-stick cooking spray. Use an ice cream scoop to scoop out the perfect portions or use a tablespoon to fill your tins.
Bake for 15 minutes. Then remove from oven and top with left over cheese (add as much or a little as you’d like!). Pop back into the oven for another 15 minutes.
Lastly, for the last 3 minutes – crank that oven up to 500 degrees and put it on broil – the edges should be boiling.
Take out and top with any additional toppings you’d like: sour cream, more scallions, cheese, etc. This makes a great side dish for a meal, or eat them by themselves. These also would be great in the morning with a cooked egg on top :)!