Parmesan & Chive Stuffed Potatoes

Recipe by Tracy K
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
  • Use the peelings to line six cups in a muffin tin.
  • Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
  • Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
  • If it is dry, add a Tbsp.
  • more milk and olive oil.
  • Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
  • Pack firmly and then mound the tops for an attractive presentation.
  • Bake at 400 for 25-30 minutes until nicely browned on top.
  • You can freeze these unbaked.
  • To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.
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