Spinach Parmesan Potatoes
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 3 lbs russet potatoes, scrubbed well
- 1 (8 ounce) package frozen chopped spinach, thawed
- 1⁄4 cup butter, melted
- 1⁄4 cup nonfat sour cream
- 1⁄2 cup skim milk
- 7 ounces cheddar cheese, grated
- 1 cup parmesan cheese, grated
- 2 teaspoons seasoning salt
- 1⁄4 teaspoon cayenne pepper
directions
- Leaving skins on potatoes cut into small chunks and boil until done.
- Squeeze as much water as possible out of the spinach.
- Mash the potatoes with butter, sour cream, milk, salt and cayenne.
- Fold in spinach and cheeses.
- Using an ice cream scoop place potato mixture in greased muffin pan.
- Bake at 350 for about 30 minutes.
- Can be frozen.
- To cook one frozen potato muffin place in microwave on high for 2 minutes.
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RECIPE SUBMITTED BY
racrgal
United States