Ingredients
6 large potatoes
1 cup sour cream
1 cup cheddar cheese, grated
1 white onion, finely diced
¼ tsp SIDS CRAZY SALT
3 spring onions, sliced finely
1 tsp cayenne powder
SIDS SALT & PEPPER to taste
Directions
Peel potatoes and cut into quarters. Put into a large pot of salted water and boil until cooked, about 30 minutes.
While the potatoes are cooking, sauté the onion and SIDS CRAZY SALT in butter until translucent and golden brown.
When fully cooked, drain the potatoes well and return to the pot. Let them cool slightly and allow all moisture to evaporate.
Using a fork or potato masher, mash the potatoes roughly. (We prefer them to still have small chunks remaining.)
In a bowl, mix the sour cream, onions, cheese, spring onions, and cayenne. Pour this mixture over the potatoes and mix to combine. Add SIDS SALT & PEPPER to taste.
At this point, you can refrigerate the mixture overnight or until you are ready to bake.
Preheat the oven to 175°C. Grease muffin tins thoroughly with butter.
Spoon the potato mixture into the muffin tins. Do not pack the mixture.
Bake for 45-50 minutes, until golden brown and hot though.
Use a sharp knife to release the popovers from the pans.
