2-Cheese Potato Cupcakes

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.