Muffin Tin Loaded Baked Potatoes
Topped with your favorite baked potato toppings, these Muffin Tin Loaded Baked Potatoes are a fun and tasty side dish!
Servings: 6 servings
Calories: 438.98kcal
Ingredients
- 8 oz. thick-cut bacon
- 4 medium russet potatoes ~2½ pounds
- 3 Tbsp unsalted butter melted
- 2 Tbsp olive oil
- 2 tsp chopped fresh thyme
- 1 tsp minced garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese plus more for topping
- {optional toppings} sour cream additional shredded cheese, herbs, etc.
Instructions
- Preheat oven to 375°F.
- Spray (2) 12-cup muffin tins with non-stick baking spray; set aside.
- Using a large skillet, cook bacon until crispy. Remove bacon from skillet, pat dry with paper towels and crumble.
- Using a mandolin, slice the potatoes to 1/16” thickness. Place sliced potatoes in a large bowl.
- Using a small bowl, whisk together melted butter, olive oil, thyme, garlic, salt and pepper. Pour mixture into bowl with sliced potatoes; toss until well combined.
- Layer potatoes, bacon and cheese into muffin cups until stacks are even with top of the pan.
- Bake for 45-55 minutes, or until potatoes are fork-tender and top layer is golden brown. Let pan stand for 5 minutes.
- Slide a table knife around edges of each muffin cup to loosen. Using a fork, gently lift baked potato stacks out of muffin tin.
- Place baked potato stacks onto plates and top each with butter, sour cream, additional shredded cheddar cheese and green onions. Serve hot.
Nutrition
Calories: 438.98kcal | Carbohydrates: 26.82g | Protein: 12.64g | Fat: 31.72g | Saturated Fat: 13.28g | Cholesterol: 59.77mg | Sodium: 762.91mg | Potassium: 685.44mg | Fiber: 1.98g | Sugar: 0.99g | Vitamin A: 409.3IU | Vitamin C: 9.32mg | Calcium: 160.52mg | Iron: 1.62mg
