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Muffin Pan
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1.00
STEP 1
1.00
Preheat the oven to 170°C and grease a medium 12-hole muffin tin
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445942
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Cooking
STEP 1
Preheat the oven to 170°C and grease a medium 12-hole muffin tin
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    2.00
    STEP 2
    2.00
    Whisk the Nestlé Cremora Original powder with the water until thick & creamy. Flavour with garlic powder, chopped rosemary and salt and pepper
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    445941
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    Preparation
    STEP 2
    Whisk the Nestlé Cremora Original powder with the water until thick & creamy. Flavour with garlic powder, chopped rosemary and salt and pepper
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    STEP 3
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    Peel the potatoes and slice them very thinly, using a sharp knife or mandolin slicer if you have one. Add the sliced potatoes to the Cremora cream mixture and toss to coat well.
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    445940
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    Preparation
    STEP 3
    Peel the potatoes and slice them very thinly, using a sharp knife or mandolin slicer if you have one. Add the sliced potatoes to the Cremora cream mixture and toss to coat well.
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    4.00
    STEP 4
    5.00
    Stack the potato slices in the muffin holes, alternating with grated white cheddar cheese and fill each hole to the top. Pour the remaining Cremora cream over the potato stacks.
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    Preparation
    STEP 4
    Stack the potato slices in the muffin holes, alternating with grated white cheddar cheese and fill each hole to the top. Pour the remaining Cremora cream over the potato stacks.
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    STEP 5
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    Cover the muffin tin with foil and bake until tender, for 40-45 minutes
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    STEP 5
    Cover the muffin tin with foil and bake until tender, for 40-45 minutes
    • 6.00
    STEP 6
    1.00
    Uncover the muffin tin and top with grated cheddar cheese.
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    Preparation
    STEP 6
    Uncover the muffin tin and top with grated cheddar cheese.
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    7.00
    STEP 7
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    Bake, uncovered, for another 15 minutes until the cheese is melted and starts to turn golden and crisp.
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    STEP 7
    Bake, uncovered, for another 15 minutes until the cheese is melted and starts to turn golden and crisp.
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    STEP 8
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    8. Allow to cool in the pan for 5 minutes before removing
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    STEP 8
    8. Allow to cool in the pan for 5 minutes before removing
    9.00
    STEP 9
    2.00
    Garnish with a sprinkle of chopped chives. Serve the potato stacks as a delicious side to a hearty meal and ENJOY!!
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    STEP 9
    Garnish with a sprinkle of chopped chives. Serve the potato stacks as a delicious side to a hearty meal and ENJOY!!
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    Servings

  • 12 Serves

    • Single-Serve Potato Bake
  • 30.94
    Milligrams     Cholesterol
  • 18.75
    Milligrams     Magnesium
  • 162.99
    Calories     Energy
  • 229.72
    Milligrams     Calcium
  • 8.19
    Grams     Protein
  • 0.45
    Milligrams     Iron
  • 204.51
    Milligrams     Potassium
  • 15.54
    Micrograms     Food Folate
  • 8.07
    Milligrams     Vitamin C
  • 104.35
    International unit     Vitamin A
  • 0.19
    International unit     Vitamin D
  • 0.23
    Milligrams     Vitamin E
  • 13.07
    Grams     Carbohydrates
  • 1.27
    Grams     Sugars
  • 1.21
    Grams     Fiber
  • 230.43
    Milligrams     Sodium
  • 13.17
    Grams     Fats
  • 7.47
    Grams     Saturated Fats
  • 0.28
    Grams     Transfat
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    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 1 - 0 min Prep

    • 1676565662
    122078
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    Easy Difficulty

    This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!
    This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!
    N4HK
    Lunch
    Main course
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Potato bake
    General Tips

  • 6 - 12 Age range

    • MORE Managed portions
    Lunch
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    Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3 cup/80mL) muffin pan with spray oil.
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    Preparation
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    Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3 cup/80mL) muffin pan with spray oil.
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    Cook MAGGI 2-Minute Crispy Chicken Noodles according to packet instructions (do not add flavour sachet at this stage); drain. Add to a large bowl with flavour sachet, chicken, zucchinis, carrot, sundried tomato pesto, eggs and ¾ cup (90g) of cheese; mix well.
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    Cook MAGGI 2-Minute Crispy Chicken Noodles according to packet instructions (do not add flavour sachet at this stage); drain. Add to a large bowl with flavour sachet, chicken, zucchinis, carrot, sundried tomato pesto, eggs and ¾ cup (90g) of cheese; mix
    3.00
    3
    20.00
    Evenly divide mixture into prepared muffin pan and top with remaining cheese; bake for 20 minutes or until golden.
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    Cooking
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    Evenly divide mixture into prepared muffin pan and top with remaining cheese; bake for 20 minutes or until golden.
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    portions
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  • 12 Serves

    • Chicken & Sundried Tomato Muffins
  • 17.07
    Milligrams     Magnesium
  • 168.21
    Calories     Energy
  • 100.14
    Milligrams     Calcium
  • 10.15
    Grams     Protein
  • 1.45
    Milligrams     Iron
  • 219.00
    Milligrams     Potassium
  • 24.20
    Micrograms     Food Folate
  • 5.12
    Milligrams     Vitamin C
  • 177.99
    International unit     Vitamin A
  • 0.47
    International unit     Vitamin D
  • 0.38
    Milligrams     Vitamin E
  • 10.26
    Grams     Carbohydrates
  • 1.22
    Grams     Fiber
  • 214.96
    Milligrams     Sodium
  • 9.35
    Grams     Fats
  • 3.56
    Grams     Saturated Fats
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    Pork-Free
    Chicken Recipes
    2 Minute Noodle Recipes
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  • 1 - 23 min Prep

    • 1676992353
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    Easy Difficulty

    Savoury muffins are great served hot or cold, and they make perfect lunch box fillers!
    Savoury muffins are great served hot or cold, and they make perfect lunch box fillers!
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    richard.brogan@au.nestle.com
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    Chicken Recipes
    2 Minute Noodle Recipes
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    Chicken & Sun dried Tomato Muffins
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