Food recipes
Parmesan & Chive Stuffed Potatoes
Parmesan & Chive Stuffed Potatoes Ingredients: potatoes, raw, skin cheese, parmesan, hard salt, table spices, pepper, black chives, raw oil, olive, salad or cooking milk, fluid, 1% fat, without added vitamin a and vit...
Parmesan & Chive Stuffed Potatoes
Ingredients:
potatoes, raw, skin
cheese, parmesan, hard
salt, table
spices, pepper, black
chives, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
Ingredients:
potatoes, raw, skin
cheese, parmesan, hard
salt, table
spices, pepper, black
chives, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.