Recipe for delicious smashed baked potatoes in muffin molds with a filling of sour cream, onions, bacon, and cheddar cheese. These potato muffins are so delicious and easy to make. They consist of boiled potatoes that are mashed into muffin molds, forming a bowl shape. The potatoes are baked and then filled with a delicious filling, which is baked again. These potatoes are perfect to serve as a side dish for a dinner, for example, alongside this tender slow-cooked sirloin steak with garlic and herbs.
I have filled the potatoes with sour cream, onions, bacon, and cheddar cheese. They can also be filled with other fillings. The potatoes can be made the day before and reheated just before serving. They can also be frozen. I have used a metal muffin mold, but they are even better with a silicone mold, to ensure that the potatoes do not stick to the mold. Enjoy!
Smashed baked potatoes with cheddar
Ingredients
Instructions
Preheat the oven to 200°C
Boil the potatoes in salted water until tender.
Fry the bacon until crispy in a pan. Sauté the onions in the same pan until translucent.
Put oil in the holes of a metal muffin tin. Place a potato in each hole and press them down with the bottom of a glass or a small measuring cup to create a bowl shape. Bake the potatoes for 15 minutes.
Then, fill the potatoes with sour cream, onions, bacon, and cheddar cheese. Bake for an additional 15 minutes. Remove the baked stuffed potatoes from the tin and garnish them with finely chopped spring onions.
Enjoy your meal!
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