Bacon » Just 5 More Minutes

Today was a rainy (and chilly) day in Seattle. Shocking, I know :)

With the sound of the heavy raindrops outside, I always get the urge to bake and today was the perfect day! I’ve been inspired now for quite some time to bake since our recent trip to McCall, Idaho. During our trip I met many people who raved over “Stacey Cakes,” which is a sweet little bakery run by Stacey Kucy. I couldn’t visit because I became sick but she was so thoughtful to send me some goodies in the mail wishing me well because she heard just how badly I wanted to visit.

While perusing Stacey Cakes Facebook page I spotted a picture of “Loaded Baked Potato Muffins,” and I knew immediately I wanted to try and make these myself. Honestly — what could be better than a savory muffin packed full of salty bacon, crisp green onions and cheddar?

So off into the Airstream I went and gave these muffins my best shot. Little Oliver followed behind me and kept me company – love my little puppy . . .

Felt awesome to be back in my tiny kitchen, cooking . . .

Oliver in slumberland . . .

What dreams are made of :)

I truly hope that you do give these a try. If you happen to have left over mashed potatoes, this would be an excellent way to use them up!

~ Monica xoxo ♥

Loaded Baked Potato Muffins

Print recipe

Ingredients

2 eggs
3 cups mashed potatoes
1/2 cup grated onion
1 cup all purpose flour
1/4 cup sour cream
1 teaspoon baking powder
1 cup cooked, chopped bacon (reserving 2 tablespoons of bacon fat)
1 cup sharp cheddar cheese
1/2 cup sliced green onions
2 tablespoons reserved bacon fat

Directions

Step 1
In a large bowl, stir the eggs into the potatoes.
Step 2
In a separate (smaller) bowl mix flour, salt and baking powder and add this to your potato mix.
Step 3
Fold in the bacon fat, bacon, cheese and green onions.
Step 4
Spray muffin tins with cooking spray and fill almost to the top (they won't rise much).
Step 5
Bake at 400 degrees F for about 25-30 minutes if you are using large muffin tins or for 15-20 for smaller tins.
Step 6
Bake until the edges become a beautiful golden color :) Serve warm or cold - delicious either way xoxo

We live about 10 minutes outside of downtown Seattle. Hubby has lived here all of his life and as for me, I am going on 15+ years. In those 15 years I still feel a little ashamed that I have yet to explore so many places in this wonderful city of ours. There is so much here that people come from all over the world to visit. The tourist scene in downtown the other day was amazing. People were everywhere and of course the number one place to go when you are visiting is the infamous Pike Place Market.

Here is where you will find fresh seafood, fruits and veggies galore as well as bakeries, pie shops, butcher shops and so much more!

Today we were on a mission to not only re-connect with Seattle but also pick up some fresh lobster tails for a Christmas Eve lunch of lobster and corn chowder. I cooked this up in my Airstream in my driveway at my home :) Recipe is here; however, I made some changes which are as follows:

I used three lobster tails instead of two
5 cups of lobster stock (which you can find here) instead of 3 cups chicken stock and 3 cups clam juice
Before I poured the stock in, I added a tablespoon of flour sprinkled and then combined with the ingredients to “thicken” the soup
Did not use sour cream
Added Thyme to taste

Nase Vanoce (“Our Christmas” in Czech)

This was my little book when I was younger. Every Christmas it would come out and I would flip through the cardboard pages and look at the illustrations as they themselves told the story. No words needed. It was definitely my favorite book and still is. Now I pass it onto B for his eyes to explore and his mind to imagine . . .