Makes: 3 Pop-overs.
Ingredients:
1 large russet potato
40ml Sour Cream
20gm grated Cheddar Cheese
1/4 medium Onion, finely diced
1Green Onion, sliced finely
Pinch Cayenne Powder
Salt and pepper to taste
Preparation Method
Peel potatoes and cut into quarters. Put into a large pot of salted water and simmer until cooked. (about 25 minutes)
While the potatoes are cooking, saute the onion in butter till translucent and golden brown.
When fully cooked, drain the potatoes well and return to the pot. Let the potatoes cool slightly and allow all moisture to evaporate.
Using a fork or potato masher, roughly mash the potatoes.
In a bowl, mix the sour cream, onions, cheese and cayenne. Pour this mixture over the potatoes and mix to combine. Salt and pepper to taste.
(You can refrigerate this mixture overnight or until you are ready to bake)
Preheat the oven to 350 degrees. Grease muffin tins thoroughly with butter.
Spoon the potato mixture into the muffin tins but do not “pack” the mixture.
Bake for 45 – 50 minutes, or until golden brown.
Use a sharp knife to release the popovers from the pans.
Ormside Kitchen 