Five large russet potatoes, (skin on)
Three large eggs, beaten
One cup Colby or cheddar cheese, diced
Salt and pepper to taste, (about 1/4tsp to start)
Quarter the potatoes and put in a pot with water to cover. Cook until
tender, about 15 to 20 minutes.
Drain, cool slightly, and then mash the potatoes.
Mix with all of the other ingredients.
Spray fifteen muffin cups, using the standard muffin tins. (Do not use
Mound the potato mixture into the muffin cups. There is no need to fill
them only part way; they will not rise.
Bake in a preheated 350 degree oven for forty to fifty minutes.
Serve with your favorite baked potato toppings.
Try bacon bits or cooked, crumbled bacon, sour cream, extra grated cheese,
chopped chives, cooked broccoli, cottage cheese, and of course, butter.