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)
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 24 bites 1x
- Category: appetizer
- Method: baked
- Cuisine: American
- 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
- Heat oven to 400°F. Generously spray or brush a mini muffin tin with oil.
- In a large bowl, whisk eggs. Whisk in potatoes.
- Stir in salt, pepper, green onions, 1/2 cup of the cheese, and bacon.
- Use a mini cookie scoop or spoon to scoop potato mixture into prepared muffin tin. Sprinkle tops with remaining cheese.
- 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.
- 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