Shredded Potato Baskets with Cheese and Bacon


1 (20 ounce) package Simply Potatoes Shredded Hash Browns
1 large egg
2 -3 tablespoons flour
1 (12 ounce) package shredded cheddar cheese
8 ounces bacon, cooked and crumbled

1 Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
2 In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture “sticks together”. Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a “well” in each.
3 Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until “baskets” are golden brown and cheese and bacon is hot, melted and bubbly.
4 Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.