Loaded Mini Mashed Potato Bites

mini mashed potato bite with a bite taken out.

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)


  • Oil or cooking spray
  • 3 large eggs
  • 2 cups leftover mashed potatoes
  • Sea salt to taste (depending on how salted the potatoes are)
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup chives or green onions, chopped
  • 3/4 cup cheddar cheese, freshly grated and divided
  • 1/4 cup cooked bacon, crumbled
  • For serving or topping: Nonfat plain Greek yogurt or sour cream, chopped chives


  1. Heat oven to 400°F. Generously spray or brush a mini muffin tin with oil.
  2. In a large bowl, whisk eggs. Whisk in potatoes.
  3. Stir in salt, pepper, green onions, 1/2 cup of the cheese, and bacon.
  4. Use a mini cookie scoop or spoon to scoop potato mixture into prepared muffin tin. Sprinkle tops with remaining cheese.
  5. Bake 15-20 minutes. Remove from oven and cool slightly before gently removing from pan. It helps to run a knife around the edge of the potato puff to get it out of the hole.
  6. Sprinkle potato bites with chopped chives and serve with plain Greek yogurt or sour cream for dipping.


  • 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 1/2 tsp 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.

Keywords: loaded mashed potato bites, baked mashed potato puffs