Loaded Potato Cupcakes
Ingredients
- 1 (30-oz) pkg frozen shredded hash browns, thawed
- ½ cup butter, melted
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (2.5-oz) pkg fully cooked bacon, reheated and chopped
Instructions
- Preheat oven to 425°F. Squeeze hash browns between layers of paper towels to remove excess moisture; transfer to a large bowl.
- Stir together hash browns, melted butter, salt, and pepper.
- Press hash browns into 2 (24-cup) lightly greased miniature muffin pans. Bake 25 minutes or until golden brown; cool in pans 10 minutes before removing.
- Top hash brown cupcakes with cheese, sour cream, and bacon.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
410
|
410
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 13 | 13 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 634 | 634 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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