Twice Baked Potato Cups

By srumbel

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! {And stick around … I’ve got a great giveaway that you are going to love!}
from shakentogetherlife.com

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)

Preparation

Step 1

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!