6 -8 Whole Potatos
1 Stick Butter (I used a little less)
Slat & pepper
1 cup shredded cheese
1/2 cup diced ham (optional)
1/4-1/2 c. scallions
12 tea. whole milk (or 2%)
Directions:
Pierce Potatoes and cook in Microwave until slightly soft (about 12-15 min). Set aside and let cool until you can handle them. When they are cooled, slice them about 1/4 in. thick into rounds.
Place 1/4 Tbsp pats of butter in each mold of the muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese, ham and scallions. Repeat layers: potato, salt & pepper, cheese,ham, scallions. (I only did 2 layers, but I suggest going up to 3 because they shrink when they cook.) Top each mold with another pat of butter and drizzle each with 1 tsp of milk.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.
*** these are not for the health food conscious. I am going to try it out with olive oil instead of butter and then a little sour cream for the moisture. They were super yummy. I was just overwhelmed by the amount of butter in them and I even cut it down from the original recipe.
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