Ingredients
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2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
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1/4-1/2 teaspoon garlic powder
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2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
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1/2 cup sour cream (lite optional)
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salt and pepper
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2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
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1/2 cup chopped green chili
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1/2 cup black olives
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Instructions
- Heat oven to 325°F.
- Coat large muffin tin with non-stick cooking spray.
- Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top.
- Serve while hot.