![]() ![]() Store leftovers in an airtight container and refrigerate for up to 3 days. VariationsĬhange up the flavor of these potato muffins by adding one of the ingredient suggestions listed below. Pair these potato cups with one of these delicious recipes. Top potato cups with parsley and a dollop of sour cream before serving. Remove the potatoes from the oven and allow them to cool for 5 minutes. Top with the potato chip-breadcrumb mixture.īake for about 30 to 40 minutes at 400 degrees Fahrenheit until they are golden brown. Grease a 12-cup muffin pan and portion the potato mixture into each cup. Cook over medium heat until the butter is melted and the potato chip-breadcrumb mixture is coated. Add salt and black pepper to taste.Ĭombine the potato chips, breadcrumbs, butter, thyme, paprika, and garlic powder in a small saucepan. Mash the potatoes and garlic in a large bowl with a potato masher.Īdd the milk, butter, sour cream, shredded cheddar, bacon, green onion, and thyme. Scoop the flesh of the potatoes out of the potato shells and add it to the bowl with the garlic. Remove the roasted garlic cloves from their skins and slice the potatoes in half. Remove the garlic from the pan and continue to bake the potatoes until they are easily pierced with a fork for about 30 additional minutes.Ĭool potatoes until they are cool enough to handle. Drizzle the garlic bulb with olive oil covering all of the exposed garlic cloves.īake potatoes and garlic on a wire cooling rack placed inside a rimmed baking sheet for about 30 to 40 minutes until the garlic is lightly browned and soft. Cut approximately ¼ to ½ inch off the top of the bulb exposing the individual cloves of garlic. Peel and discard the papery outer layers of a whole garlic bulb, leaving intact the skins of the individual cloves of garlic. ![]() ![]() Trust me I have seen it happen and it wasn't a fun mess to clean up.īrush potatoes with olive oil and sprinkle with salt. This allows steam to escape and keeps your baked potatoes from exploding in the oven. Using a fork poke holes in the skin of the potatoes in several places. Green Onions: Sliced green onions add a crisp bite to the potatoes.Įggs: Eggs give the potato cups structure so they don't turn into a pile of mush on your plate. Garlic: Easily roast a full head of garlic alongside your potatoes.ĭairy: Sour cream, milk, butter, and sharp cheddar cheese all add rich flavor to the creamy mashed potatoes.īacon: I think bacon and potatoes were made for each other. Save the crispy skin and make these loaded smoked potato skins or these bbq pulled pork potato skins. Or make some instant mashed potatoes to round out the batch. If you don’t have a full two cups, you can also cut this recipe in half with just one cup. If using one of these smaller potatoes it will probably be easier to boil rather than bake them.Īnother easy substitution would be to use leftover mashed potatoes. You could also use Yukon gold or red potatoes. Potatoes: Russet potatoes are traditional when making twice-baked potatoes so that you have the baked potato skins to stuff with the delicious filling.īecause these potato cups are baked in a muffin tin you aren't restricted to just russet potatoes. This potato recipe is the perfect comfort food for cold winter nights.Bake them in a mini muffin pan to serve as a cute appetizer at your next Thanksgiving or Christmas party.They are then topped with a delicious and crunchy combination of bread crumbs and potato chips. These mashed potato cups are loaded with EVERYTHING: Garlic, Butter, Sour Cream, Bacon, Green Onion, Cheese, and Herbs.But several members of my family don't like the skin so I created these twice-baked potato cups for them. I love to eat the entire potato skin and all. Twice-baked potatoes are one of my favorite foods. For more information please read my Disclosure Policy. As an Amazon Affiliate, I earn from qualifying purchases. I may earn a small commission when you make purchases through these links at no additional cost to you. I only recommend products that I would use myself. ![]()
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