Spud Muffins, Two Ways

"Sprinkle on more cheese as soon as the muffins are pulled from the oven so it can melt. Feel free to get creative and add French fried onions or diced tomatoes, etc. to this recipe."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by gailanng photo by gailanng
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Lalaloula photo by Lalaloula
Ready In:




  • Heat oven to 325°F.
  • Coat large muffin tin with non-stick cooking spray.
  • 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.
  • Serve while hot.

Questions & Replies

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  1. Claudette d.
    Why not add one egg? To avoid the falling apart? And a pinch of nutmeg.
  2. Lalaloula
    Mmmmmm, so creamy and yummy!!!! A great idea for dressing up plain mashed potatoes! Very easy to make and very tasty! I made the Italian version, which went so great with some sauteed mushrooms and herby baked zucchini. Mmmm, yum! THANK YOU SO MUCH for sharing this wonderful recipe with us, Annacia! It will be made again. Made and reviewed for Zaar Stars May 2010.
  3. KelBel
    Loved these! A cross between mashed and twice baked potato without the skin, which I don't like so much anyway. Made the Italin version in ramakins.
  4. loof751
    Potatoes, garlic, cheese, sour cream - what's not to love! I made the Italian version (with cheddar) and put foil liners in my muffin pan - they came out with no problem. These were wonderful hot and room temp. Thanks for posting this recipe!
  5. Cilantro in Canada
    I made these tonight with instant mashed potatoes and only half the amount of sour cream. I opted for the Mexican version. I left out the jalapeño and olives,so the kids would eat it, but I think it would be excellent included. I used a mixture of mozzarella and cheddar cheeses. Just before these came out of the oven, I topped with a little more cheese. I made these in ramekins that were well oiled. These were impressive and tasted great. Thanks for the recipe.



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