Parmesan & Chive Stuffed Potatoes
Ingredients
Instructions
- Preheat oven to 400.
- Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
- Use the peelings to line six cups in a muffin tin.
- Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
- Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
- If it is dry, add a Tbsp.
- more milk and olive oil.
- Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
- Pack firmly and then mound the tops for an attractive presentation.
- Bake at 400 for 25-30 minutes until nicely browned on top.
- You can freeze these unbaked.
- To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
581
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).