Submitted by Stephanie, Mason, Ohio"Always a winner - no leftovers! I usually make a low fat version if I bring it for a girls outing. I thought it would a great one to serve during March Madness Month or St. Patrick's day."
- 1 bag of country style potatoes (thawed)
- 2 eggs
- salt/pepper
- 16 oz cream cheese (you can use lowfat or nonfat)
- 2 cups shredded cheddar (regular or lowfat)
- package of real bacon bits (Hormel or Oscar Meyer)
- chives (finely chopped)
- Mini muffin tins
Mix thawed potatoes, 2 eggs, salt & pepper to taste in large bowl. Take a spoonful and put into a greased mini muffin tin. Use the spoon to push down the middle so the potato mixture covers the bottom and comes up along the sides. There should be an indent in the middle (you will fill this "whole" with sour cream later). Fill 2 tins and bake these potato shells at 350 degrees for 30 - 40 minutes until golden brown. If they do not slip out of the pan they have not cooked enough. Cool potoato shells on baking rack. Makes 48 shells.
Before serving, arrange potato shells onto a plate, put entire 16 oz sour cream into a ziploc bag and cut angled side/bottom seam to squeeze easily into middle. Sprinkle cheddar cheese, bacon bits and chives on top and serve. Takes about 10 minutes to do this part.
You can cut the recipe in half and make 24 potato cups or the whole bag for 48 potoato cups.
