Ingredients
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1
-
1
-
2 - 3
-
1
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Shredded Potato Baskets With Cheese and Bacon #5FIX,5-Ingredient Fix Contest Entry – This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy “baskets” made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.
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Steps
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1
Done
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Heat Oven to 375 Degrees F. Generously Coat 2 6-Compartment Non-Stick Muffin Tins With Cooking Spray. Set Aside. |
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2
Done
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in a Large Bowl, Combine the Potatoes, Egg and Flour, Adding Just Enough Flour So Mixture "sticks Together". Divide Evenly Among the Prepared Muffin Compartments. Using the Back of a Spoon, Firmly Press Potato Mixture Into Bottom and Up Sides of Each Compartment, Making a "well" in Each. |
|
3
Done
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Place in Oven and Bake For 20-25 Minutes or Until Just Starting to Brown. Remove from Oven and Divide Shredded Cheese Evenly Among Cups and Top Each With Crumbled Bacon. Return to Oven and Bake Another 5-10 Minutes or Until "baskets" Are Golden Brown and Cheese and Bacon Is Hot, Melted and Bubbly. |
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4
Done
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Remove from Oven and Let Rest For 5 Minutes. to Serve: Gently Run the Tip of a Sharp Knife Blade Around Rim of Each Cup to Loosen. Release Each Basket and Place on Serving Platter. |
