Irish Cheddar Muffins

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line a 12-cup muffin pan with paper liners.

Step 3 -Prick the potato all over with a fork, wrap it in a damp paper towel, and microwave, carefully turning the potato after 2 minutes, until it is just cooked through, about 4-5 minutes.

Step 4 -Allow the potato to cool enough to handle, then peel the skin, and grate it on the large holes of a box grater into a bowl.

Step 5 -Season the potato with the salt and the pepper and gently toss.

Step 6 -In a medium skillet over medium heat, cook the bacon, stirring occasionally, until it is browned and crisp, about 10 minutes.

Step 7 -Transfer the bacon with a slotted spoon to a paper-towel-lined plate. Reserve 1 tablespoon of the bacon drippings and discard the rest.

Step 8 -In a large bowl, whisk the flour, the sugar, the baking soda, and the salt.

Step 9 -Make a well in the center of the flour mixture.

Step 10 -In a medium bowl, whisk the buttermilk, the melted butter, the egg, and the reserved bacon drippings together.

Step 11 -Pour the buttermilk mixture into the well in the flour mixture and stir until it is just combined.

Step 12 -Gently fold the grated potato, the cooked bacon, the cheese, and the chives into the batter mixture.

Step 13 -Divide the batter among the prepared muffin cups, filling them all the way to the top.

Step 14 -Bake the muffins until they are lightly golden and a toothpick inserted into the center comes out clean, about 22-25 minutes.

Step 15 -Let the muffins cool for 5 minutes in the pan and then transfer them to a wire rack to cool completely.

Step 16 -Serve.