RECIPES VEGETARIAN

Potato Bake Single Serve

Potato Bake Single Serve

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.5 based on 30 ratings.

Ingredients

  • 8 Potatoes
  • 1 Sweet Potatoes
  • 250 g Sour Cream
  • 2 Eggs
  • 1 cup Cheese grated
  • 4 tbsp Cornflour

Nutrition Information

Qty per
65g serve
Qty per
100g
Energy 612cal 947cal
Protein 8g 12.4g
Fat (total) 12.3g 19g
 - saturated 7g 10.8g
Carbohydrate 9g 13.9g
 - sugars 0.87g 1.34g
Dietary Fibre 0g 0g
Sodium 156mg 241mg

Nutritional information does not include the following ingredients: Sweet potatoes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I found similar little mini potato bakes at the supermarket and even though they tasted great they were so expensive, so we decided to see if we could make our own. Yes we can and they are yummo. It’s great if not everyone loves potato bake or if you just need to add that side dish from the freezer.

Method

  1. Peel and thinly slice potatoes and sweet potatoes.

  2. Mix sour cream, eggs, cornflour and grated cheese together until well combined.

  3. Using a muffin tray place 4 slices of potato in the bottom of muffin tin scoop 1 tablespoon of cream mix on top and continue to layer until muffin tins are full to the top.

  4. I now place them in the freezer overnight then popped them out and wrapped individually ready to cook when I needed them.

  5. You could bake straight away in the muffin tin and serve. Bake at 180 degrees for 20 minutes.

  6. When baking from frozen state line a baking tray with baking paper and place each one on tray about 5 cm apart to ensure they brown well. Bake for 20-30 minutes until golden brown.

Recipe Hints and Tips:

  • Potato Bake Single Serve are suitable for freezing for up to 6months. Once cooked keep refrigerated in an airtight container for up to 3 days.
  • You can also add pumpkin slices with potato.
  • Cornflour is usually gluten free but check the individual brands to be sure.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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