Loaded Mini Mashed Potato Bites

These loaded mini mashed potato bites are puffy puffy, golden and perfect for dipping in sour cream or Greek yogurt. They're a fun appetizer or side dish for using up leftover mashed potatoes. (gluten-free)

When it comes to making mashed potatoes, there are two kinds of people. Those who make an appropriate amount, and those who cook entirely too much every single time. I fall into the latter category. It just never seems like enough until the potatoes are cut and in the pot. And by then it's too late to turn back.

I don't know about you but reheated mashed potatoes are just not all that appealing to me. It's one of the few foods that I don't particularly care for as leftovers. So I got creative with my leftover mashed potatoes and made these delicious little appetizers.

Why You'll Love Mini Mashed Potato Bites

If you love a loaded baked potato, you'll love these mashed potato bites for using up leftover mashed potatoes. They're puffy and fluffy on the inside thanks to the eggs, and a little crispy and golden on the outside. And of course, they're filled with bacon, cheese, and chives. They're so adorable as appetizers or snacks and perfect for dipping in Greek yogurt or sour cream. Bonus: kids love them!

Are These Potato Bites Healthy?

The answer to that largely depends on the mashed potatoes that you use. I typically make my mashed potatoes fairly healthy with modest amounts of butter and salt, and milk rather than cream, so the base of these bites is healthier. I also make these mashed potato bites a bit healthier with Greek yogurt instead of sour cream for dipping, and just enough bacon for flavor without making them bacon bombs. (Which, by the way, is cool if you want bacon bombs. I suggest wrapping them in bacon if that's the case. Your husband will probably love them even more that way.)

How To Make Loaded Mini Mashed Potato Bites

1. Whisk the eggs well, then whisk in the mashed potatoes.
2. Stir in the salt, pepper, ½ cup of cheese, bacon and chives.
3. Scoop into greased mini muffin tins (I use a mini cookie scoop) and sprinkle with remaining ¼ cup of cheese.
4. Bake for 15-20 minutes or until puffy and golden.
5. Let the bites cool 5-10 minutes before removing from the pan.
6. Sprinkle with chopped chives and serve with plain Greek yogurt or sour cream for dipping.

Tips For Making Mini Mashed Potato Bites

• The amount of salt you use will depend on the saltiness of your potatoes. IF the potatoes are pretty salty, you may not need any. If they're a little under-salted (which mine always are, according to my husband), you may need ½ teaspoon or more.
• Run a knife around the edge of each muffin to help remove them from the hole. A silicone muffin tin also works wonders if you have one. (I have this one from Target and it's great!)
• If you'd rather bake them in a regular muffin pan, bake for about 30 minutes.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. You can also freeze them. Leftover bites can be reheated on a baking sheet until warm throughout.

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