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Saw my sister-in-law make these for Easter dinner, and they steal the show every time. Just 4 ingredients!. Full recipe
Top each potato stack with the remaining shredded cheddar, dividing it evenly among the cups. Try to keep most of the cheese on top of the potatoes, but a little falling down the sides is what gives you those browned, frilly edges.
Cover the muffin tin loosely with foil, tenting it slightly so the foil doesn’t stick to the cheese. Bake covered for 25 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.