These cheesy potato and bacon cups are a delightful twist on the classic potato dish, perfect for any occasion.
Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
Using a non-stick muffin tin can make it easier to remove the cups later.
In a mixing bowl, combine the shredded potatoes, egg, and flour until well mixed.
Ensure the potatoes are well coated with the mixture for better binding.
Divide the potato mixture evenly into the muffin tin compartments, pressing it down to form a cup shape.
Press firmly to ensure the cups hold their shape during baking.
Bake the potato cups in the oven for 20 minutes until they start to crisp.
Check halfway through to ensure even baking.
Remove the muffin tin from the oven and sprinkle shredded cheese and crumbled bacon into each cup.
You can add a pinch of herbs for extra flavor.
Return the muffin tin to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
Keep an eye on the cups to prevent over-browning.
Let the cups cool for 5 minutes before gently removing them from the tin.
Use a knife to loosen the edges if needed.
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