Ingredients:

3 cups of mashed potatoes

2 eggs

1/3 cup sour cream (optional extra for serving)

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste

Directions:

1 - Preheat oven to 400 degrees F. 

2 - Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.

3 - In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. 

4 - Spoon them into the pan filling the cups to slightly below the top. 

5 - Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired
Tags: baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips