Recipes

Yields: 15 servings
Prep Time: 40 minutes
Cook Time: 40 minutes
Nutrition Facts
Baked Potato Cupcakes
Amount Per Serving
Calories 88 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 51mg 17%
Sodium 101mg 4%
Potassium 221mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 4g 8%
Vitamin A 3%
Vitamin C 15%
Calcium 7%
Iron 3%
* 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 88 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 51mg 17%
Sodium 101mg 4%
Potassium 221mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 4g 8%
Vitamin A 3%
Vitamin C 15%
Calcium 7%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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