Baked potato pies are one of my favorite dishes because with just a few ingredients you get a lip-smacking dish, and made in single portions, they’re perfect as an appetizer. This dish originates from a recipe by my grandma Lina. Grandma made a single pie with butter, like a gateau. I revamped it into single portions and a lighter version, and it’s a crazy delicacy that you’ll love, I’m sure of it!
And if you love potato recipes, then also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Potato Pies
- 1.25 lbs potatoes (weighed peeled)
- 5.6 oz cooked ham (cubed)
- 1 egg
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste breadcrumbs
- to taste extra virgin olive oil
Useful Tools
- Fork
- Spoon
- Kitchen Scale
- Muffin Tin
- Pot
- Knife
- Brush
- Bowl
Steps to Prepare Baked Potato Pies
Peel the potatoes, wash them, and cut them into large chunks. Place them in a large pot with cold water and heat over high flame, counting about 25 minutes from when it starts to boil. After that, drain the potatoes and put them in a bowl.
Mash the potatoes while still hot with a fork, add salt, pepper, 1 tablespoon of oil, the cubed ham, and mix with a spoon until all ingredients are combined.
Brush the muffin tin with oil using a silicone brush. Then, pour enough breadcrumbs into each mold and rotate it to cover the entire inside of the molds, shaking off the excess.
Fill each mold with a generous tablespoon of the potato mixture until the ingredients are used up. Press the surface slightly with the back of a spoon and sprinkle a little breadcrumbs on top.
Preheat the oven to 482°F (250°C), and once it’s hot, bake the potato pies for 30 minutes. Once cooked, let them cool, remove them from the mold, and before serving, if you want to reheat them, place them in a regular tray and bring them to the table garnished with fresh parsley if desired.
