World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

8 oz sour cream
4 oz cream cheese, softened
1 cup of cooked, chopped bacon
1 cup chopped green onions, chopped
1/2 teaspoon freshly ground pepper
1/2 teaspoon seasoning salt
2 cups frozen shredded potatoes
1 egg white
Softened butter or cooking spray for the pans

Directions

1. Preheat oven to 350 degrees.
2. In medium bowl combine sour cream, cream cheese, bacon, green onion, black pepper, and seasoning salt; stir until combine. Refrigerate the mixture until ready to serve.
3. Defrost potatoes in microwave until thawed about 5-7 minutes. Drain and squeeze dry ina clean kitchen towel. In medium bowl mix potatoes and egg white; stir until well combine.
4. Grease 24 mini-muffin cups. Place 1 tablespoon of potato mixture in each cup,, pressing firmly to line the bottom and sides to form a cup.
5. Bake 20-25 minutes until golden brown. Cool about 5 minutes before removing cups to a wire rack.
6. Spoon about 1 tablespoon of cream cheese mixture into each cup; serve.

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