Ingredients for Twice Baked Potatoes In A Muffin Pan
- 4 medium baking potatoes
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped green onions
- Sour Cream
- 4 slices cooked bacon, crumbled
- Thyme
- Coriander Seed
- Olive Oil
- 1 teaspoon Kosher salt
- 1/2 cup melted butter
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 1/2 teaspoon pepper
- cooking spray (for greasing)
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How to Make Twice Baked Potatoes In A Muffin Pan
- Preheat oven to 400°F (200°C).
- Pierce potatoes several times with a fork and bake for 60-75 minutes, or until easily pierced with a fork.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half lengthwise and scoop out the flesh, leaving about 1/4-inch border.
- In a large bowl, mash the potato flesh with melted butter, softened cream cheese, and milk until smooth.
- Stir in cheddar cheese, green onions, bacon (if using), salt, and pepper.
- Grease a 12-cup muffin tin.
- Spoon the potato mixture into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until heated through and golden brown.
- Let cool for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
47g
Carbs
4g
