Recipes

Baked Potato Cupcakes

Appetizers & Snacks, Dinner | 0 comments

Yields: 15 servings
Prep Time: 40 minutes
Cook Time: 40 minutes
Nutrition Facts
Baked Potato Cupcakes
Amount Per Serving
Calories 596 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 220mg 73%
Sodium 321mg 13%
Potassium 1978mg 57%
Total Carbohydrates 84g 28%
Dietary Fiber 6g 24%
Sugars 3g
Protein 32g 64%
Vitamin A 19%
Vitamin C 151%
Calcium 51%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe By: Alise Sjostrom of Jer-Lindy Farms, Brooten, Minn. Print
Print Recipe
Transform your spuds by using muffin tins for these baked potato cupcakes.
Yields: 15 servings
Prep Time: 40 minutes
Cook Time: 40 minutes

Ingredients

Directions

  1. Place cut potatoes in a large pot and just cover with water. Bring to a boil, then gently boil until potatoes are tender, about 15 -20 minutes. Drain.
  2. Preheat oven to 350 degrees F.
  3. Add potatoes to a large bowl and mash well. Mix in cheese and butter. Add in eggs, pepper and salt; mix until thoroughly incorporated.
  4. Spray muffin tins with cooking spray. Divide potato mix among 15 muffins cups, filling them as high as you would like them to be when they are baked because they will not rise in the oven.
  5. Bake until golden brown on top, about 40-45 minutes. Remove from oven and cool on rack for 10 minutes before removing from pan. Serve with your favorite baked potato toppings (diced bacon, light sour cream and/or chopped chives.)
Nutrition Facts
Baked Potato Cupcakes
Amount Per Serving
Calories 596 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 220mg 73%
Sodium 321mg 13%
Potassium 1978mg 57%
Total Carbohydrates 84g 28%
Dietary Fiber 6g 24%
Sugars 3g
Protein 32g 64%
Vitamin A 19%
Vitamin C 151%
Calcium 51%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

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