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If you’ve been looking for a quick, fun unique, and super-easy little dish..one that takes almost no time, and will create instant smiles?  Well..today is your lucky day!

Much like a typical “Stud Muffin”,  these little “SPUD Muffin” are cute and tempting, yet pack a punch of flavor that will have you falling in love at first bite!

These adorable Spud Muffins are filled with all of the bacony, cheesy, buttery-potato goodness that one or two bites can handle!  Top them with some sour cream and any of your fave baked potato toppings, and you’ve got a winner!

~No regrets will enter your mind, even after the 1st..or hundredth bite!  🙂

What you’ll need:

The flesh of 4-6 baked potatoes (2 cups of mashed potatoes)

1/4 cup self rising flour

1 tbsp. butter..melted

1 tsp. baking soda

1 cup shredded cheddar..reserving some for topping

1/2 cup  cream or half & half

1lb. crispy bacon..reserving some for the topping

1/4 cup dry bread crumbs

Salt and pepper..to taste

Any tater toppings you like!

Directions:

Scoop out the potatoes..(save the skins for filling, and eating)

In a large bowl, mash up the potatoes until they’re as smooth as you would like them to be.

Combine the mashed potatoes, baking soda, flour, melted butter, salt & pepper, and cream until smooth..an electric hand mixer works well for this!!

Stir in the crumbled bacon and shredded cheddar (reserving some for the topping), and mix it well to combine.

In a sprayed muffin tin, sprinkle a dusting of bread crumbs…

Now, place a scoop of the Potato filling into each well, and top it with the reserved cheese…

Bake the Spud Muffins at 350 degrees for approx. 20 minutes, or until they’re golden and your house smells like it’s made out of hash browns…lol

Let them cool just a bit, and serve them up nice and warm…a nice dollop of sour cream and a slab of crispy bacon will take them over the top~

Grab a few Spud Muffins for you and do whatever comes naturally!  ~Enjoy! 🙂

 

 

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