Muffin Tin Potato Skins
Potato skins made in muffin tins
Equipment
- (1) 12-count standard size muffin pan
Ingredients
- 24 mini potatoes, unpeeled (see note for other sizes)
- ½ cup chopped onions
- 6 slices bacon
- salt and pepper
- 2 cups cheddar cheese
- sour cream
- 1 green onion, chopped
- cooking spray, butter, or cooking oil to grease the muffin tins
Instructions
- Wash and remove any blemishes on the potatoes. Add extra potatoes if they are particularly small.
- Place the potatoes in a pan of cold water. Add one teaspoon of salt. Bring to a boil, set a timer for 20 minutes, and cook until fork tender. Drain.
- Cook the bacon while the potatoes cook. Then, drain it on a plate with a paper towel. When cool, chop it.
- Add the onions to the rendered bacon grease and cook until translucent. Remove with a slotted spoon to a small bowl.
- Preheat the oven to 375°F. Thoroughly grease the muffin tins.
- Place two potatoes into each tin. Smash them with the bottom of a glass or cup that will fit into the tin cavity. Then, use a spoon to press a well into the center of each of the smashed potatoes.
- Salt and pepper the potatoes in each tin.
- Divide the onions between each tin and add them to the well. Divide and sprinkle bacon in each tin.
- Divide the cheese and place on top of each potato.
- Bake for 10 minutes.
- Add sour cream and green onion to the top of each potato.
Notes
Potatoes
- Use approximately 24 mini potatoes. If they are extra small, you might need to use extra to fill the muffin tins.
- If you are using large potatoes, cut them into fourths before boiling them.
Nutrition
Calories: 179kcalCarbohydrates: 11gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 30mgSodium: 202mgPotassium: 281mgFiber: 1gSugar: 1gVitamin A: 243IUVitamin C: 11mgCalcium: 149mgIron: 1mg
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