The Pioneer Woman Tasty Kitchen
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2-Cheese Potato Cupcakes

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Level: Easy

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Description

Great appetizer for a small gathering or just bake and freeze them for a later use.

Ingredients

  • 1 box 4.7 Ounce Box, Au Gratin Potatoes (Any Brand *Note: Do Not Use Seasoning Packet In Box For This Recipe)
  • 2 whole Large Beaten Eggs
  • 2 Tablespoons Whole Milk (added Into Eggs)
  • ¼ teaspoons Each: Salt, Black Pepper
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Cheddar Cheese
  • 2 stalks Green Onions (scallions) Diced (For Garnish)
  • 1 container 6 Ounce Container, Plain Greek Yogurt (For Garnish)

Preparation

Preheat oven to 375 F.

Using a standard size 12 cup muffin pan, use cooking spray to liberally grease each well.

In a large mixing bowl add potatoes from box (don’t use the seasoning packet). Add beaten eggs and milk and stir together with a spatula. Add salt and black pepper, Parmesan cheese and cheddar cheese and fold mixture together with the spatula.

Scoop potato/cheese mixture into each muffin well filling each about 3/4 full. Place muffin pan in oven and bake at 375 F for 25 minutes (they will be brown and bubbly). Remove from oven and allow the muffins to sit for a few minutes to set.

Remove potato/cheese cupcakes from muffin pan with a small metal/heavy plastic spatula and place on a platter/dish. Add a dollop of yogurt to the top of each and a few diced scallions. Serve warm.

These are so creamy! Enjoy.

You may freeze these once they have cooled. Then you can reheat them and use at a later time, if desired.

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