Loaded Potato Muffins

Preheat oven to 375º.

Fry up your bacon until crispy and done. Set it aside to drain on a paper towel. In the same pan, add butter and saute onions. Make your potatoes like you like them, some bake them; I just chopped them up and skillet-fried them until they were done and golden. When potatoes have cooled down, mash them up a little and add cheese, milk, Worcestershire and sour cream. Stir to blend. Fold in the onions and bacon. Taste and season to your liking. Don’t forget the salt and pepper.

Spray your muffin pan with cooking spray and fill the tins evenly with potato mixture. Top with extra cheese. Bake in the oven for 20-30 minutes until golden brown. Serve with a dollop of sour cream on their tops.

This recipe makes 12 muffins.