Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 8 whole Medium Potatoes
- 1 stick Butter
- 1 cup Shredded Cheddar Cheese
- ½ cups Scallions, Chopped
- 12 teaspoons Half-and-half
- Salt And Pepper
Preparation Instructions
Pierce potatoes with fork, sprinkle with salt, wrap in damp paper towel and microwave for 15 minutes. Potatoes should be firm. Set aside and let cool till they can be handled, then slice.
Place 1/2 Tbsp pats of butter in each mold of the muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese and scallions. Repeat layers: potato, salt & pepper, cheese, scallions. (I only did 2 layers, but I suggest going up to 3.) Top each mold with another pat of butter and drizzle each with 1 tsp of half-and-half.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.
