| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Posted |
7 |
Servings |
INGREDIENTS
| 3 |
|
Potatoes |
| 2 |
tb |
Parmesan Cheese; Freshly Grated |
| 1/4 |
c |
Monterey Jack Cheese; Shredded |
| 2 |
ts |
Horseradish |
| 1/4 |
c |
Sour Cream |
| 2 |
|
Green Onion; Finely Chopped |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Place potatoes in medium saucepan and cover with water. Cook until soft but
not falling apart, about 20 minutes. Drain and chill. Preheat oven to 425.
Lightly butter sides and bottoms of 7 muffin cups. Peel and coarsely shred
cold cooked potatoes. Gently press about 1/3 cup potato shreds against
bottom and side of each muffin cup. Sprinkle with cheeses. Bake about 30
minutes or until lightly browned. Combine horseradish, sour cream, green
onions, salt and pepper in a small bowl. Spoon mixture into center of hot
potatoes.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
06, 1998
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