Loaded Potato Muffins
These bite-size appetizers are a nod to the Merion Inn's signature potato cup. Find them on the menu at the Cricket Club! Or . . . try them at home.
Ingredients
- 2 lb shredded cooked potatoes
- 1 cup chopped cooked bacon
- 1 cup scallions
- 2 cup shredded sharp cheddar
- 1 qt milk
- 6 eggs
- 3 cup flour
- 2 tbsp baking powder
- pinch salt and pepper
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
Instructions
- Combine the potatoes, bacon, scallions, and cheddar cheese. Mix well.
- Mix all remaining ingredients, wet then dry, until incorporated fully.
- Grease mini muffin tins and fill with mixture.
- Bake at 350 for 12-15 minutes.