Loaded Potato Cupcakes
Ingredients
- 1 (30-oz) pkg frozen shredded hashbrowns, thawed
- ½ cup butter, melted
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (2.5-oz) pkg fully-cooked bacon, chopped
Instructions
- Preheat oven to 425°F. Squeeze hashbrowns between layers of paper towels to remove excess moisture; transfer to a large bowl.
- Stir together hashbrowns and melted butter; lightly season with salt and pepper.
- Press hashbrowns into 2 (24-cup) lightly greased miniature muffin pans. Bake 25 minutes or until golden brown; let cool in pans 10 minutes before removing.
- Top hashbrown cupcakes with cheese, sour cream, and bacon.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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