Just in time for Thanksgiving and holiday meals, these cheese and bacon filled Twice Baked Potato Cups – baked in a muffin tin! – are a delicious makeover for leftover mashed potatoes!  {

I know. Those are pretty much the three magic words.

Cheese.

Bacon.

Potatoes.

And believe me, when they are stirred together and baked in a muffin tin until the edges are golden brown but the inside is still soft and fluffy, you’ll make mashed potatoes JUST so you can make these Twice Baked Potato Cups!

Twice Baked Potato Cups

Since I already found a home for your leftover stuffing – these Cheesy Stuffing Muffins – now it is time to show those leftover mashed potatoes some love! This recipe is as easy as stir, fill and bake!

In a large bowl, stir together the mashed potatoes, egg, cheese and bacon. Divide the mixture between the 12 cups of a muffin tin.

Bake for 30-35 minutes or until the edges of the cups are crispy and golden brown. Top with some additional cheese and crumbled bacon (because why not?!) and pop them back in the oven until the cheese is melted and bubbly! You can serve with sour cream, chives, a little extra butter … whatever your favorite baked potato toppings are! We went straight up bacon and cheese. And never looked back!

Twice Baked Potato Cups

• Author: Melissa Riker
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 1x
• Category: side
• Method: baking
• Cuisine: American

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Description

These cheese and bacon filled Twice Baked Potato Cups – baked in a muffin tin! – are a quick & easy way to give leftover mashed potatoes a tasty makeover!

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Scale 1x2x3x

Ingredients

• 3 cups mashed potatoes (homemade or store bought)
• 1 large egg (beaten)
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons of cooked (crumbled bacon)
• Sour cream (butter, chives (optional))

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Instructions

1. Preheat oven to 375* and prepare a 12 cup muffin tin with non stick cooking spray.
2. In a mixing bowl, stir together mashed potatoes, beaten egg, 3/4 cup cheddar cheese and 2 tablespoons of the chopped bacon.
3. Divide the mixture between the 12 cups of the muffin tin and press down lightly to pack the potato mixture down.
4. Bake for 30-35 minutes until the edges are crispy and golden brown.
5. Remove tin from the oven and top the potato cups with the remaining 1/4 of cheddar cheese.
6. Pop the muffin tin back in the oven and allow the cheese to melt.
7. Remove from oven, top with the remaining bacon and allow the cups to cool for 5 minutes.
8. Use a butter knife or off set spatula to remove the potato cups from the muffin tin and serve with additional toppings if desired.
9. Enjoy immediately!

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Notes

Recipe from Muffin Tin Meals by Melanie LaDue.

Keywords: twice baked potato

This recipe came right out of my friend Melanie’s new book, Muffin Tin Meals! Melanie is the gal behind the blog Reasons to Skip the Housework and she is a super creative, busy working mom just like me. Seriously guys, this book has over 70 recipes to make in a muffin tin! Quick, easy, perfectly portable (think about the lunch packing potential!) … I am totally excited to make the Puffy Pancakes, the Cheeseburger Pies and the Cranberry Brie Roll-Ups!

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