Crispy Potato Muffins with Lountza and Melted Cheese

• • 0 1 kg potatoes
• • --- 1 vegetable stock cube
• • --- 2 tablespoons (40g) unsalted butter
• • --- 1 teaspoon (8g) salt
• • --- 1/3 teaspoon black pepper
• • --- 1 teaspoon (4g) garlic powder
• • --- 1/2 cup (50g) finely chopped spring onions
• • --- ½ cup (25g) finely chopped parsley
• • --- 1 cup (100g) grated Parmesan cheese

For the Filling

• • --- 1 package (150g) lountza, diced
• • --- ½ package (100g) cream cheese
• • --- 1 cup (100g) melting cheese (e.g., mozzarella)

For the Topping

• • --- 4 tablespoons (40ml) olive oil
• • --- 6 tablespoons (60g) grated Parmesan cheese

1. 1. Peel the potatoes, rinse them, and cut them into cubes. Place them in a pot, add the stock cube, and pour tap water to cover them well. Bring the water to a boil and cook for 20 minutes. Drain the potatoes and transfer them to a bowl. Mash them with a potato masher, a fork, or a whisk. Add the butter, salt, pepper, and garlic powder, and mix well. Add the spring onions, parsley, and Parmesan cheese. Mix well.

For the Filling:

1. 1. In a bowl, combine the lountza and cream cheese. Stir and add the melting cheese. Mix well and divide the mixture into 12 balls of 25g each. Grease a Bugatti muffin tin well. Take 30g of the potato mixture and press it into each muffin cup with your hands, covering the bottom and sides to create a 'nest'.
2. 2. Flatten a filling ball with your fingers to form a small patty and place it on top of the potato base. Take another 15g of the potato mixture and cover the filling.
3. 3. Repeat the process with the remaining ingredients. Brush the surface with olive oil and sprinkle with 1 teaspoon of grated Parmesan.
4. 4. Bake in a preheated oven at 200°C for 35 minutes, or until golden brown. Serve while hot to enjoy the melted cheese. However, they are also delicious at room temperature.