Snack
Jalapeño Popper Hashbrown Cups
50 minServes 12Nutri-Score D€€
D
50 min
50 minJalapeño Popper Hashbrown Cups
what you need
Ingredients
tater tots (frozen)Fresh36 pieces
cream cheese (softened)Dairy150 g
cheddar (shredded)Dairy100 g
bacon (cooked and crumbled)Meat80 g
jalapeños (seeded and finely chopped)Produce2 pieces
garlic powder (a sprinkle)Spices2 g
chives (chopped, for garnish)Produce5 g
per serving
Nutrition
113kcal
- Carbs
- 11 g
- Proteins
- 3 g
- Fat
- 7 g
what you’ll use
Tools
Muffin pan
Oven
Mixing bowl
step by step
Method
- Step 1
Bake the tater tot bases
- Place three tater tots in each cup of a mini muffin tin.
- Bake at 425 °F for 10 minutes.
- Step 2
Form the cups
- Using a spoon or anything with a small round end, press the tots down and together until they form a tight cup.
- Bake again for another 15 minutes, or until crispy.
- Step 3
Make the jalapeño popper filling
- Combine the cream cheese, cheddar, bacon, jalapeños and a sprinkle of garlic powder.
- Step 4
Fill and finish
- Fill the cups with the filling.
- Add a little garnish and bake one last time for 10 minutes.