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!
Ingredients
Scale
- 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))
Instructions
- Preheat oven to 375* and prepare a 12 cup muffin tin with non stick cooking spray.
- In a mixing bowl, stir together mashed potatoes, beaten egg, 3/4 cup cheddar cheese and 2 tablespoons of the chopped bacon.
- Divide the mixture between the 12 cups of the muffin tin and press down lightly to pack the potato mixture down.
- Bake for 30-35 minutes until the edges are crispy and golden brown.
- Remove tin from the oven and top the potato cups with the remaining 1/4 of cheddar cheese.
- Pop the muffin tin back in the oven and allow the cheese to melt.
- Remove from oven, top with the remaining bacon and allow the cups to cool for 5 minutes.
- Use a butter knife or off set spatula to remove the potato cups from the muffin tin and serve with additional toppings if desired.
- Enjoy immediately!
Notes
Recipe from Muffin Tin Meals by Melanie LaDue.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 101
- Sugar: 0.6 g
- Sodium: 120.4 mg
- Fat: 6.5 g
- Carbohydrates: 6.4 g
- Protein: 4.3 g
- Cholesterol: 29.8 mg