Mini potato skins

Mini Potato Skins

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jo carter

By
@showmetheway

Great appetizer. Quick and easy.

Rating:

★★★★★ 1 vote

Comments:
Serves:
36
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 1 pkg
    24 ounce shredded hash browns, thawed
  • 1
    egg
  • 1 1/2 c
    cheddar cheese, shredded
  • 1/2 c
    sour cream
  • 1/3 c
    real bacon pieces

How to Make Mini potato skins

Step-by-Step

  1. Preheat oven 400. Squeeze excess water out of hash browns. Combine hash browns and egg together. Mix well. Spray 3 mini muffin pans with cooking spray. I used 12 count mini muffin pans. Use approximately 2 tablespoons of the hash brown mix and put into muffin pan. Press down and up the sides. Bake 30 minutes or until golden brown.
    Sprinkle tops with cheddar cheese and bacon pieces. Bake and additional 2-3 minutes or until cheese is melted. Remove from oven and top with sour cream.
    Serve while warm.

Printable Recipe Card

About Mini potato skins

Main Ingredient: Potatoes
Regional Style: American




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