Servings: 12
Muffin Tin Potato And Bacon Cups Recipe - an impressive game day appetizer, made with Idaho Spuds Flavored Instant Mashed Potatoes. Ready in just 50 minutes and made with a few basic ingredients.
FOR THE POTATO CUPS:
-
2
packages Idaho Spuds Tree Cheese Mashed Potatoes
-
4
cups
hot water
-
1/2
cup
cooked chopped bacon
-
1 1/2
tsp
Dijon mustard
-
1/3
cup
sour cream
-
2
tbsp
chives
— chopped
-
2
large eggs
-
1/4
tsp
black pepper
FOR GARNISHING:
-
1/2
cup
sour cream
-
2
tbsp
chopped cooked bacon
-
1
tbsp
chopped chives
-
Preheat oven to 400F.
-
Spray a muffin tin with cooking spray.
-
In a bowl, combine instant potatoes and hot water. Whisk for 1-2 minutes until combined.
-
Add mustard, sour cream, chives, bacon and eggs. Mix to combine. Add black pepper.
-
Fill muffin tin cups with mixture (almost full is fine).
-
Bake for 35-40 minutes, until the inside is cooked and top is golden.
-
Cool for 10 minutes then carefully remove potato cups from muffin tin.
-
Top with sour cream, chopped bacon and chives. Serve.
Serving size 1 muffin per person.
Regular muffin tin is used. (not mini)
Course:
Appetizer
Cuisine:
American
Nutrition Information
Calories: 115, Fat: 10g, Saturated Fat: 3g, Cholesterol: 45mg, Sodium: 168mg, Potassium: 62mg, Protein: 3g, Vitamin A: 85%, Vitamin C: 0.2%, Calcium: 11%, Iron: 0.2%