Welcome to day 9 of our 4th of July countdown! We’re less than a week away and I’m getting very excited! For today’s recipe, I’ve created a fun little h’orsderve that fits right into our party menu: A textural bite of soft, saucy baked beans inside a crunchy, salty potato basket. If beans aren’t your thing, you can really fill these with anything. Sour cream and chives, baked potato style? Chili and shredded cheddar Mexican style? Guacamole or salsa as a play on chips? Feel free to be creative. I chose this combo because it resembles little eggs inside a nest–specifically for a bald eagle, the national bird of the US. I’m sure my guests will figure that out at first glance. Next week I will show you how to make baked beans from scratch, but for such a dainty portion this time around, give yourself a break and use a can. I won’t tell if you don’t!
Makes about 16 baskets
1 1/2 cups shredded potatoes (If you want to save time, use Simple Potatoes shredded hashbrowns!)
1 can baked beans, any flavor
Non-stick cooking spray
Salt to taste
Preheat oven to 350° and spray a mini muffin tin with cooking spray.
Place one tablespoon of shredded potatoes inside each muffin cup and push lightly so it forms on the bottom and up the sides.
Lightly spray with additional cooking spray and season with salt. Bake for about 20-30 minutes, until lightly browned.
Remove from muffin tin to cool. Fill with baked beans and serve.
Eat and enjoy these fun little snacks!