Difficulty Hard
Cook Time 1 hr 15 min
Heat None
Experience the mouthwatering combination of fluffy potatoes, tangy goat cheese, and vibrant pesto in these decadent muffins. Coated in a buttery flour mixture, these savory delights are baked to perfection, creating a heavenly texture that's both crispy on the outside and soft within. These muffins are an irresistible side dish or snack that will leave you craving more!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 6 medium russet potatoes 4 tablespoons butter, melted 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 2 teaspoons salt, divided 1/2 cup pesto 6 cloves roasted garlic 4 ounces goat cheese 1/4 cup Greek yogurt 1/4 cup cottage cheese 1/4 cup crumbled feta cheese 1 cup cherry tomatoes, halved 1/4 cup red onion, finely diced 1/2 cup cucumber, diced 1/2 cup corn kernels 1/4 cup cherry peppers, chopped 2 tablespoons fresh basil, chopped 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon balsamic glaze 1/2 cup crushed ridged kettle chips Directions 1 Bake potatoes at 400°F until tender, about 45 minutes. Let cool slightly, then roll each potato in melted butter. In a small bowl, combine flour, cornstarch, baking powder, and 1 teaspoon salt. Coat buttered potatoes in this mixture. 2 Place coated potatoes in a greased muffin tin. Use the bottom of a seasoning jar or small glass to press down on each potato, creating a pocket in the center. Bake at 425°F for 20-25 minutes until crispy and golden. 3 While potatoes bake, mix together pesto, roasted garlic, goat cheese, Greek yogurt, cottage cheese, and feta in a bowl until well combined. Set aside. 4 In another bowl, combine cherry tomatoes, red onion, cucumber, corn, cherry peppers, basil, olive oil, red wine vinegar, balsamic glaze, and remaining 1 teaspoon salt. Fold in crushed kettle chips just before serving. 5 Remove crispy potato cups from oven and fill each with the pesto-cheese mixture. Return to oven at 350°F for 7 minutes to warm the filling. 6 Remove potato cups from muffin tin and place on a serving platter. Top each generously with the tomato salad mixture, filling the potato pockets completely.
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