Title: Mini Potato Skins
Categories: Potato
Yield: 18 Servings

24	oz	Shredded hash browns; thawed
1	lg	Egg
1 1/2	c	Shredded cheddar cheese
1/2	c	Sour cream
1/3	c	Real bacon pieces

Combine hash browns & egg. Place in 36 greased mini muffin pans. Form in the bottom & up sides. Bake at 400F for 30 minutes.

Sprinkle tops with cheese. Bake 2 more minutes or until cheese is melted. Top each with sour cream & bacon pieces.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Pampered Chef

previous

next