Tired of the same old potato side dish? Try these delicious potato muffins flavored with bacon, sour cream, Cheddar cheese, and chives. It's simple to put together and each muffin is one convenient single serving. If you are feeling lazy, make it a casserole by baking in a 9- by -13-inch baking pan. If you have any leftovers, try scrambling them into eggs for a hearty breakfast.
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time:: 5 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
- 1 package (28 ounces) frozen mini tater tots, thawed
- 1/2 cup minced onion
- 1 can cream of celery soup
- 2 cups fine-shredded sharp Cheddar cheese, divided use
- 1/4 cup sour cream
- 2 Tablespoons butter, melted and cooled to room temperature
- 6 slices bacon, cooked until crisp and crumbled
- 1/8 cup chopped chives
Preparation:
Preheat oven to 400 F. Spray standard-sized muffin tins with vegetable oil.
Break each tater tot in half. Combine tater tots, diced onions, cream of celery soup, 1 cup of the Cheddar cheese, sour cream, butter, bacon bits, and chives.
Compress potato mixture into prepared muffin pans, pressing firmly, and place on a rimmed cookie sheet. Top with remaining Cheddar cheese. Bake for 30 to 40 minutes, until nicely browned. Let rest for 5 minutes before serving.
Yield: 12 servings
Tater Tot Muffins Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Break each tater tot in half. Combine tater tots, diced onions, cream of celery soup, 1 cup of the Cheddar cheese, sour cream, butter, bacon bits, and chives.
Compress potato mixture into prepared muffin pans, pressing firmly, and place on a rimmed cookie sheet. Top with remaining Cheddar cheese. Bake for 30 to 40 minutes, until nicely browned. Let rest for 5 minutes before serving.
Yield: 12 servings
Tater Tot Muffins Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
