Loaded Baked Potato Muffins

Start by adding potatoes to a pot of cold water. Bring to a simmer and cook until fork tender, about 25 minutes or so.

When potatoes are tender, strain and return to heat to evaporate any remaining water. Once evaporated, season with salt and pepper, and mash (I use a ricer on mine as I like the nice, and smooth texture). Add potatoes to a mixing bowl, and add in milk, bacon, butter, and green onions. Give this a good mix, then taste and adjust any salt or pepper to your liking.

Preheat oven to 375ºF. Spray the inside of the muffin tins with cooking spray. Spoon loaded mashed potatoes into each muffin tin, about 90% to the top. Sprinkle with shredded cheese, then place into the oven for about 20 minutes, allowing the cheese to melt and somewhat crisp up.

Remove from oven and serve. To remove the muffins, I used an offset spatula, but you can use a butter knife to work your way around each muffin tin and gently lift out. If some get stuck, don’t worry as it’s going down with the rest of your meal.