Twice Baked Potatoes in a Muffin Pan

"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."
photo by Morrison photo by Morrison
photo by Morrison
Ready In:
1hr 45mins
12 "muffins"




  • 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.

Questions & Replies

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  1. 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.
  2. 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).



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