Prep 25 mins
Cook 1 hr 20 mins
I love twice baked potatoes, but I wanted to be able to serve them more easily so I decided to put them in muffin pans.
- 4 large baking potatoes, rinsed
- 1 1⁄2 cups cheddar cheese, shredded
- 1 medium onion, diced
- 1 1⁄2 cups sour cream
- 1⁄2 lb bacon, cooked drained and chopped
- coriander seed, ground
- olive oil
- kosher salt
- Heat oven to 375 F.
- Poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.
- While potatoes are cooking prepare the bacon as you normally would
- Dice onions.
- When potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.
- Once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl. (You can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl).
- Turn oven back on to 350F.
- Mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.
- Line muffin pan with cupcake/muffin liners and scoop mixture into liners.
- Sprinkle with thyme and ground corriander.
- Place muffin pan into 350F oven for 20-25 minutes or until tops of "muffins" are browned.
The potatoes themselves were great! Serving them was a disaster. I'm not sure what I did wrong, but when I tried to get the potatoes out the muffin pan, it was one big mess. I ended up scrapping the potatoes off the paper muffin cups and putting them into a bowl. Thank goodness, not one said they tasted paper! I felt like I threw away half of my mashed potatoes because they stuck to the paper. I would make the recipe again, but I'll just stick to a casserole dish next time.
This is so much easier than trying to stuff everything back in the shell! I used all of the skins, as that is my favorite part (chopped as noted). Another great idea that is a twist! I'll be making these for my next big crowd (I only made enough for the 2 of us this time).