Loaded Crispy Crown Cups Food

LOADED CRISPY CROWN CUPS

Steps:

• Preheat oven to 425° F
• If you're not using a non-stick muffin pan, spray the cups with non-stick spray. It's not necessary to spray the cups with non-stick spray if using a non-stick pan. (Note 3)
• Place 3 frozen Golden Crispy Crowns in each cup of the muffin pan. Bake for 10 minutes. (See Note 1)
• Remove the muffin pan from the oven and use a greased shot glass or similar item to press the Golden Crispy Crowns to form a Crispy Crown Cup.
• Return to oven for 15 additional minutes. Remove from oven. Add about a tablespoon of shredded cheese to each Crispy Crown Cup.
• Bake at 425° F for 5 minutes, or until cheese is fully melted. Remove from oven; allow to cool for 10 minutes before removing from muffin pan. Transfer to paper towel lined plate to absorb any excess grease.
• Pipe 1/2 to 3/4 teaspoon of sour cream onto melted cheese. (See Note 4)
• Sprinkle on crumbled bacon; garnish with chopped parsley or chives if desired. Yield: 12 Loaded Crispy Crown Cups.

PARMESAN HASH BROWN CUPS

Steps:

• Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
• MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
• MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
• FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.