Mini-Potato Skins Recipe - Cooking Index
Mini-Potato Skins Recipe - Cooking Index
| 24 oz | 681g | Hash brown patties - thawed |
| 1 | Egg - slightly beaten | |
| 1 1/2 cups | 219g / 7.7oz | Cheddar cheese - shredded |
| 1/2 cup | 118ml | Sour cream |
| 1/3 cup | 78ml | Bacon bits |
| Salt and pepper - to taste |
Source:
Preheat oven to 400°. Separate has brown patties into shredded pieces. Mix hash browns and egg in bowl. Spray mini-muffin pans with vegetable oil spray. Place hash browns in prepared pan. Press them into bottom and up sides. Bake for 30 minutes. Sprinkle tops with cheese. Bake for an additional two minutes or until cheese is melted. Place small dollop of sour cream on top of each cup. Top with bacon, salt and pepper. Serve warm. Pampered Chef Favorites II.
Average rating:
10 (1 votes)
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