The potato muffins, a perfect recipe to serve as an appetizer or main course. A bit different from classic zucchini and cheese muffins and parmesan and salami muffins. Today’s recipe is practical and quick to make, just take the potatoes and bake them directly in muffin molds, once cooked they are filled with cooked ham, tomato sauce, and cheese. I love preparing potato recipes, I recommend taking a look at 20 recipes to cook with potatoes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 255.15 (Kcal)
- Carbohydrates 26.23 (g) of which sugars 1.27 (g)
- Proteins 13.37 (g)
- Fat 11.43 (g) of which saturated 2.43 (g)of which unsaturated 1.77 (g)
- Fibers 3.41 (g)
- Sodium 426.87 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 potatoes
- 5.3 oz cooked ham
- 3.5 oz scamorza cheese
- 0.85 cup tomato sauce
- 2.1 oz parmesan
- to taste salt
- to taste extra virgin olive oil
- to taste oregano
Tools
- 1 Muffin tin
How to make Potato Muffins
Start by washing the potatoes very well, then place them inside the slightly oiled muffin tin.
Bake in the oven at 356°F for about 15-20 minutes, do a toothpick test before taking them out of the oven, they should be nice and soft but not too “mushy.”
Take them out of the oven and with a small liqueur glass press firmly in the center, then season with tomato sauce, ham, and cheeses.
Return to the oven in grill mode for about 5-6 minutes or until the cheese has completely melted.
Storage and variations
The muffins can be stored in the refrigerator in an airtight container until the next day. You can substitute cooked ham with speck or you can add a teaspoon of béchamel.
FAQ
Watch the video recipe
