Everyone loves a fun new way to eat an every day food! I wanted to create a new way to eat Idaho potatoes in a familiar form that my family would love. I decided to make a hash brown potato cupcake held together with eggs, containing my favorite potato toppings, shredded sharp cheddar cheese and applewood bacon! The "frosting" consists of cheesy mashed potatoes! I then topped them with more bacon. These "cupcakes" makes dinner fun for everyone who eats them and my entire family loves them! They are unexpected and very tasty and I'm sure we will now be enjoying them quite often!!!!
Bacon-Topped Loaded Potato Cupcakes
- 8 sprays no-stick cooking spray
- 2 large eggs
- 1 cup dairy sour cream, divided
- 1-1/4 cups shredded sharp cheddar cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/4 cup sliced chives
- 1 small garlic clove, minced
- 5 strips applewood bacon, cooked and crumbled, divided
- 3 cups peeled and shredded Idaho potato
- 3 cups peeled and cubed Idaho potatoes
- 1/4 cup butter
Preheat oven to 350 degrees F.
Spray 8 muffin tin cups with no-stick cooking spray.
In a medium mixing bowl, whisk the eggs and 1/2 cup sour cream. Stir in 1 cup cheddar cheese, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, chives and garlic. Add half of the crumbled bacon and the shredded potatoes. Mix well.
Spoon potato mixture into the 8 prepared muffin cups. Place in oven and bake at 350 degrees F. for 25 minutes until set and golden brown.
Meanwhile, prepare the frosting. Boil cubed potatoes in water in a medium saucepan over medium heat for 15 minutes or until fork-tender.
Drain potatoes and mash. Stir in butter, 1/2 cup sour cream, 1/4 cup cheddar cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Remove cupcakes from oven. Let cool 5 minutes in pan. Run a knife around the edges and remove.
Pipe or spread the mashed potato frosting onto the cupcakes. Sprinkle with remaining bacon.