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Baked potatoes


Baked potatoes


2 eggs
1/3 cup cream
1 cup grated sharp cheddar cheese
2 tablespoons Parmesan cheese
2 tablespoons fruit juice
3 cups baked potatoes (cold)
Salt to taste


Preheat the oven and prepare the pan:
Preheat your oven to 200°C.
Paint the boxes carefully to avoid sticking.
Mixing ingredients: Beat the eggs in a large bowl until smooth.
Add the cream and stir until the mixture has a creamy consistency and is well combined.
Mix sharp cheddar cheese and Parmesan cheese with chopped chives until finely chopped. Add the fried potatoes and salt. Mix gently until all ingredients are well mixed.
Place in muffin cups:
Spoon the potato mixture into the prepared moulds, filling each cup to the top. You can smooth the top with the back of a spoon or a small spatula.
Bake the potatoes: Place the
Muffin tins in the preheated oven and bake for 20-25 minutes or until the edges are golden brown and the top is crispy.
Cooling and serving:
Let the roast potatoes cool in the pan for a few minutes before removing. This makes it easier to print them.
Use a knife or spatula to gently remove the cans from the boxes.
Serve hot as a side dish with your main course or as a separate dish.

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