Twice Baked Potatoes in a Muffin Pan |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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I love twice baked potatoes, but I wanted to be able to serve them more easily so I decided to put them in muffin pans. Ingredients:
4 large baking potatoes, rinsed |
1 1/2 cups cheddar cheese, shredded |
1 medium onion, diced |
1 1/2 cups sour cream |
1/2 lb bacon, cooked drained and chopped |
thyme |
coriander seed, ground |
olive oil |
kosher salt |
Directions:
1. Heat oven to 375 F.
2. Poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.
3. While potatoes are cooking prepare the bacon as you normally would
4. Dice onions.
5. When potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.
6. Once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl. (You can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl).
7. Turn oven back on to 350F.
8. Mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.
9. Line muffin pan with cupcake/muffin liners and scoop mixture into liners.
10. Sprinkle with thyme and ground corriander.
11. Place muffin pan into 350F oven for 20-25 minutes or until tops of muffins are browned.
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