Shredded Potato Baskets With Cheese and Bacon #5FIX |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy baskets made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite. Ingredients:
1 (20 ounce) package simply potatoes® shredded hash browns |
1 large egg |
2 -3 tablespoons flour |
1 (12 ounce) package shredded cheddar cheese |
8 ounces bacon, cooked and crumbled |
Directions:
1. Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
2. In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture sticks together . Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a well in each.
3. Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until baskets are golden brown and cheese and bacon is hot, melted and bubbly.
4. Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.
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