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1
Start by adding potatoes to a pot of cold water. Bring to a simmer and cook until fork tender, about 25 minutes or so.
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2
When potatoes are tender, strain and return to heat to evaporate any remaining water. Once evaporated, season with salt and pepper, and mash (I use a ricer on mine as I like the nice, and smooth texture). Add potatoes to a mixing bowl, and add in milk, bacon, butter, and green onions. Give this a good mix, then taste and adjust any salt or pepper to your liking.
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3
Preheat oven to 375u00b0F. Spray the inside of the muffin tins with cooking spray. Spoon loaded mashed potatoes into each muffin tin, about 90% to the top. Sprinkle with shredded cheese, then place into the oven for about 20 minutes, allowing the cheese to melt and somewhat crisp up.
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4
Remove from oven and serve. To remove the muffins, I used an offset spatula, but you can use a butter knife to work your way around each muffin tin and gently lift out. If some get stuck, don't worry as it's going down with the rest of your meal.
