So…you had tacos on Taco Tuesday….and now you’ve got half a tub of sour cream leftover? Well- these are for you! Or if like me you’re looking for other ways to serve potatoes because you’re sick of roast potatoes…these are most definitely for you.
These are the perfect size for little hands that haven’t managed mashed potato with a spoon but are independent! They’ve got crunch on the outside and smoothness of the inside. There’s something about sour cream and potatoes…
If you’re looking for a change, switch the spring onions for chives and you’ve basically got sour cream and chives baked potato patties. Like the chips, but not preservatives and a lot better for you! Make sure they are allowed to cool in the cups of the muffin tray or they can fall apart.
I’ve even used these as a vessel- with a splattering of creme fraiche and some smoked salmon they look very posh as finger food!
They are tasty, a bit unusual and freeze spectacularly, so are an easy side with dinner: I’d pop them in the oven on a tray from frozen to reheat. They also went down a treat. The size that they are means that two make an adult serve and one for mini kidgredients. These are actually quite nice cool too, so give them a go in the lunchbox.