each cup with the remaining 1 cup of shredded cheddar, sprinkling it evenly over the surface. This final layer of cheese is what gives you that golden, bubbling, browned top like you’d see in an old bridge club buffet spread.
Place the muffin tin on a rimmed baking sheet to catch any drips. Bake on the middle rack for 35–45 minutes, or until the potatoes are tender when pierced with a knife and the tops are deeply golden and bubbling.
