Loaded Baked Potato Muffins

With one of my most recent recipes, the pizza muffins, I kept thinking as to what to make using the muffin tins as the pizza muffins were such a huge hit. To me the muffin tin is a bit like the waffle iron. As soon as you start tinkering and making great things with the waffle iron, then it gets you thinking of other creative ideas, much like the muffin tin. So with a recent Sunday meal, and one of my favorite meals of all time (chicken, mashed potatoes, and corn), I decided to come up with a twist of the mashed potatoes, and use the muffin tin to make loaded mashed potato muffins. Talk about crazy good, this is it!

Loaded Baked Potato Muffins
Loaded Baked Potato Muffins Recipe

First let me start by saying that I love mashed potatoes, but really love loaded mashed potatoes. Maybe it’s the texture of the bacon, or heck maybe it is just the bacon, but the combination of everything really made this meal shine.

Let’s get started.


  • 4 russet potatoes, skins peeled and removed, and cut into cubes
  • 4 tbsp unsalted butter
  • 3/4 cup of milk
  • salt, to taste
  • cracked black pepper, to taste
  • 2 green onions, thinly sliced
  • 6 slices of bacon, cooked and chopped
  • 1 cup of shredded cheddar cheese
  • cooking spray

Start by adding your potatoes to a pot of cold water. Bring to a simmer and cook until fork tender, about 25 minutes or so.

During this time, cook your bacon, and slice your green onions.

When the potatoes are tender, strain them and return them back to the heat to evaporate any remaining water. Once evaporated, season with salt and pepper, and mash them however you desire. I use a ricer on mine as I like the nice, and smooth texture.  Add the potatoes to a mixing bowl, and add in the bacon, butter, and green onions. Give this a good mix, then taste and adjust any salt or pepper to your liking.


Loaded Baked Potato Muffin Ingredients
Loaded Baked Potato Muffin Ingredients

Preheat your oven to 375 degrees. During this time, spray the inside of the muffin tins with the cooking spray. Spoon the loaded mashed potatoes into each muffin tin, about 90% to the top. Sprinkle with the shredded cheese, then place into the oven for about 20 minutes, allowing the cheese to melt and somewhat crisp up.

Remove from the oven, and serve. To remove the muffins, I used an offset spatula, but you can use a butter knife to work your way around each muffin tin, and gently lift out. If some get stuck, don’t worry as it’s going down with the rest of your meal.

These things were awesome. Everything I loved about a loaded baked potato but in muffin form. What’s not to love about that! The muffin tin pulled through once again, and that made this cook a very happy person. Hope you enjoy!

Steak and Potato Hash Sandwich

It was only last week when I had a few things on my mind that I wanted to make for the weekend. One of them was carne asada tacos, or carne asada fries, and the other was crispy potatoes for breakfast. Simple stuff, I know. As I had these great ideas of marinating the beef in tons of garlic and some lime juice, I will admit that time just got a away from me to some degree. As I was the first one up on Sunday morning, I decided to get my potatoes simmering on the stove. I will also admit that I promised my daughter that we would make French toast in the morning, and whenever that happens, she knows right away that she would wake up early and get started cooking with me. That was just the case. Moments after I woke up, she was right there, blurry eyed and all, asking if I was ready to make the French toast. That’s when I looked again at my potatoes and knew that I would have to get to them later.

So about an hour later, after feeding four other hungry eaters, it was then my time to focus back on the potatoes. Obviously these were done and fork tender, but now it was around 10:00 a.m. and now I was having to take my daughter to Sunday school. This seems to happen quite a bit. Feed everyone, and then there is me. Oh well. So when I returned, that is when I saw the flank steak. Right then I knew I was going to make a steak and potato hash and indulge myself. Did I mention I love hash? That’s when I decided I would not only make this awesome hash, but I would use the small loaf of bread and make it into one of the better brunch sandwiches I have made in quite some time.

Steak and Potato Hash Sandwich Recipe
Steak and Potato Hash Sandwich Recipe

This is not only a simple hash to make, but it is loaded with tons of flavor and is perfect in or out of a sandwich.

Let’s get started.

  • 6 medium sized Yukon potatoes, cut into cubes
  • 1 lb flank steak, cooked until medium-rare
  • 1 medium sized onion, diced
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 1 tbsp garlic powder
  • 1/2 tbsp salt, additional to taste
  • 1/2 tbsp cracked black pepper
  • 1 egg cooked sunny side up (or to your liking)
  • 1 bolillo bread, sliced and toasted
  • 4 slices of swiss cheese
  • 2 tbsp dijon mustard
  • 1 serrano chili, sliced (optional)

Start by boiling your potatoes, and cook until just slightly under fork tender. During this time, season both sides of the beef with salt, pepper, and garlic powder. Set aside, and let it come to room temperature.

Once the potatoes are about tender, strain and set them to the side. If you have a large cast iron pan (I think cast iron is best for making hash) use it. Bring your pan to medium high heat. Add in 1 tablespoon of the canola oil and swirl it in the pan. Lay in the beef and get a good sear on both sides, roughly 6 minutes per side. Once you have a great sear on both sides, remove the steak and let it rest on a cutting board.

Steak and Potato Hash Sandwich Ingredients
Steak and Potato Hash Sandwich Ingredients

Now add the remaining oil and butter into the same skillet. Add in your potatoes, and onions, and cook for about 10 minutes, stirring along the way. Season with some more salt and pepper. During this time, slice your steak, against the grain. When the potatoes get that awesome caramelization, add in the steak, stir, and give it a taste. If it needs more salt, add a bit more to your liking.

Remove the hash from the heat and set to the side to begin making your sandwich.

Preheat your oven to 350 degrees. Lather both sides of your sliced bread with dijon mustard, then fit the Swiss cheese slices on both sides. Place into the preheated oven until the cheese is nice and melted. Once melted, remove from the oven and add the sliced chili peppers on the bottom layer.

During this time, cook your egg to your liking. I like mine over easy, or sunny side up.

Now it is time to build the sandwich.

Take the bottom piece of your bread and generously layer on the steak and potato hash. Did I mention how hungry I was at this time? Add the egg onto the top, then add the top layer of the bread.

Give a gentle press to add your built in egg dressing and dig in. This sandwich explodes in flavor. Just when you think you are getting a hash on a sandwich, you immediately get that great tanginess from the mustard, then the flavor from the Swiss, and then the hint of chili, along with the super tender steak and crispy potatoes! THIS SANDWICH WAS AMAZING AND IS ONE TO NOT BE RECKONED WITH. If you are looking for a great brunch sandwich, or hash at that, give this one a try. It’s a winner. Hope you enjoy!


Garden Style French Bread

This time of year is a bit saddening in a way. I mean as much as I love the cooler weather, and the colors beginning to change, it is also that time where I say farewell to my garden. As much I has harvested tomatoes, chili peppers, bell peppers, broccoli, and beans, it is that time where I have to pull them all out, most likely in the next week or so.

So this past week I decided to use up some good Italian bread that I thought my boys would devour, but which they did not, and use it up to use up some of my fresh garden items. At first I thought I was going to to bust out some bruschetta, but that’s when I decided to come up with this garden style French bread.

Wow, was this ever awesome.

Garden Style French Bread Recipe
Garden Style French Bread Recipe

Let’s get started.


  • 1 loaf of French bread, sliced in half lengthwise
  • 2 cloves garlic, grated
  • 2 whole tomatoes, thinly sliced
  • Broccoli, quickly blanched, and roughly chopped
  • 2 cup of mozzarella cheese, torn
  • 2 slices American cheese, torn
  • grated parmesan cheese, optional
  • salt and pepper to taste

Start by preheating your oven to 375 degrees.

Divide the garlic and spread on the bottom of each slice of bread. Season with salt and pepper.

Next spread out the American cheese on slices of bread. Next, lay on the tomatoes, and divide the mozzarella cheese between the tomatoes. Layer on the broccoli, and shower each slice with parmesan cheese.

Place onto a baking sheet, and place into the preheated oven, cooking until the cheese is nicely melted, about 14 minutes.

Garden Style French Bread Ingredients
Garden Style French Bread Ingredients

Once the bread is cooked, remove it from the oven, and slice into serving sizes.

The end result is everything you would love about a cheesy garlic bread, but the awesomeness for fresh garden ingredients. So if you are looking for new ideas to use up some of your delicious garden ingredients, give this one a shot. It’s something everyone loved at my dinner table. Hope you enjoy!

Pizza Muffins

Recently I was thinking of making another batch of my taco cups.  Gosh we loved those, and what’s not to love about using a muffin tin to batch out something that everyone is going to love, in bite sized form.  That’s when it dawned on me as I was looking at a batch of pizza dough that I could probably get away with molding that dough into the muffin tins and make pizza muffins! Low and behold these things were dynamite, and they were such a huge hit that one of my kids (they all devoured them) said I could make those any time for him. I knew that was a sure sign.

Pizza Muffins Recipe
Pizza Muffins Recipe

Let’s get started.


  • 1 batch of your favorite pizza dough, room temperature
  • cooking spray
  • your favorite pizza sauce
  • sliced pepperoni, diced
  • mozzarella cheese
  • shredded colby jack cheese, optional
  • Other favorite pizza ingredients, optional

My kids all agree (for the most part) on cheese and pepperoni pizza, hence this style of pizza muffin, however feel free to use your favorite pizza ingredients.

Start by preheating your oven to 400 degrees.

Next, spray your muffin tin with cooking spray.

Take a generous ball of dough, enough dough to mold into each muffin tin, and then to each ball, form into the muffin tin. Repeat with each ball of dough.

I kind of went deep dish style on this one where I placed the meat on the bottom layer, but you create your own style.

Place diced pepperoni onto the bottom of each formed dough ball. Top with mozzarella, then some shredded colby jack cheese, then cover with pizza sauce.


Pizza Muffin Ingredients
Pizza Muffin Ingredients

Place into your preheated oven, and cook for about 15-20 minutes.

Once cooked, remove them from the oven, and using a butter knife, wedge each one out onto a serving plate. Shower with fresh parmesan cheese if desired.

Now dig in. These reminded me of hand sized deep dish pizzas, but in muffin form. And if you want to talk about something delicious, and additive, these are the ones to go for. Hope you enjoy!