Here's another great, creative potato recipe from Cinnamon-Spice and Everything Nice, this time using leftover mashed potatoes. I wish I would have doubled it because they were so good. I will cook them a little longer next time since they keep their shape better when they're browner and I like the crispy outside. I used green onion instead of chives, since that's what I had.
1/3 c. sour cream
1 c. (heaping) sharp cheddar cheese, shredded
2 T. grated Parmesan
1 strip bacon, cooked and chopped
2 T. chives, chopped
Salt and black pepper, to taste
3 c. leftover mashed potatoes
Extra sour cream, bacon, and chives for topping
Preheat oven to 400°. Grease 8 - 9 of the wells of a cupcake pan.
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in Cheddar, Parmesan, bacon and chives. Season with salt and pepper to taste. Add them to the bowl and mix well.
Spoon them into the pan filling the cups just to the top or a little below. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream and extra chives, bacon or cheese.