Comments on: Loaded hash brown potato skins

By: Rachel Ballard

Rachel Ballard — Thu, 21 May 2026 12:49:22 +0000

In reply to Melanie. I've never tested the recipe that way Melanie. I think you would have trouble getting it to caramelize like the photo. I have hand shaped them before without a muffin tin and baked them free form. They do pretty well that way too.

By: Melanie

Melanie — Sun, 17 May 2026 16:37:08 +0000

If I don’t have muffin tins… could I make this in a greased 9×13 baking dish and cut into pieces afterwards? how long would you cook it? any other advice?

By: Rachel Ballard

Rachel Ballard — Sat, 29 Aug 2020 14:17:13 +0000

In reply to Cassandra.

Ah man…not all non stick pans are made equal, that’s for sure. And non stick spray is hit or miss too sometimes! I love USA pans for truly non stick. –Rachel

By: Cassandra

Cassandra — Sat, 29 Aug 2020 01:00:05 +0000

Even with a generous spray of non-stick spray and in a non-stick muffin pan, these stuck and I had to use a butter knife to scrape them out. RIP my non-stick muffin pan.

By: Amy Griffin

Amy Griffin — Sat, 11 Feb 2017 02:09:49 +0000

Great party food!

By: Rachel Ballard

Rachel Ballard — Mon, 04 Jan 2016 13:54:09 +0000

In reply to Sue. I haven't made them in a mini version but it would work just fine Sue. You would just want to keep an eye on them and bake them for less time--maybe 15 minutes or so? You'd just have to watch them.

By: Sue

Sue — Thu, 31 Dec 2015 17:56:13 +0000

Has anyone tried making these in mini-muffin cups? I had in mind a smaller version.

By: Rachel Ballard

Rachel Ballard — Tue, 29 Dec 2015 19:06:49 +0000

In reply to Marta. That's a tall order Marta! I would say to make them and then refrigerate them for up to 3 days and then rewarm them. I'm afraid if you freeze them you may not get the crispiness back when you reheat. I have some great appetizers here on the blog like my green onion and bacon quiche that freeze well too. You may want to check those out. Good luck with the wedding. ;)