My mother would always cook extra mashed potatoes so us kids could have these delicious puffs the next day. Over the years I have experimented with her basic recipe and sometimes will add grated cheddar cheese, chopped green onions, and bacon bits to the mixture. I have also added corn niblets for a really different tasting puff.

3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

1 - Preheat oven to 400 degrees F. 
2 - Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
3 - In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both kinds of cheese and the chives. Add potatoes and mix well. 
4 - Spoon them into the pan filling the cups to slightly below the top. 
5 - Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoop corn chips, white corn chips, wthite corn tortilla chips

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