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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry: These are great as a main dish with a salad or steamed broccoli. They can also be made ahead of time and reheated quickly. Leftovers are very portable and are great to take to work or school. Ingredients:
1 (24 ounce) package simply potatoes traditional mashed potatoes |
1 cup sour cream |
2 eggs, beaten well |
8 slices bacon, cooked and crumbled |
1 bunch green onion, finely sliced |
1 cup corn |
1/2 cup red bell pepper, diced small |
2 cups cheddar cheese, shredded |
1/4 teaspoon salt |
1/8 black pepper, freshly ground |
cooking spray |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Coat 24 count cupcake pans very well with spray oil.
3. In a large mixing bowl, mix all other ingredients very well.
4. Using a ice cream scoop divide mixture evenly between cupcake tins.
5. Bake 30-35 minutes until the top is golden brown. Allow to rest for at least five minutes at least.
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