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Loaded Mashed Potato Bites with Cheddar and Bacon

Loaded mashed potato bites are baked in a mini muffin pan until set with golden edges, crisp bacon, and melted cheddar. Serve these savory bites warm with sliced green onions on top.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon chopped
  • 2 cups mashed potatoes cold
  • 1 egg large
  • 0.25 cup sour cream
  • 0.25 cup all-purpose flour
  • 0.25 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup cheddar cheese shredded
  • 2 green onions thinly sliced

Equipment

  • 1 skillet
  • 1 24-cup mini muffin pan

Method
 

  1. Heat the oven to 400°F and grease a 24-cup mini muffin pan.
  2. Cook the bacon in a skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp; transfer it to a paper towel-lined plate.
  3. Crumble the bacon when cool.
  4. In a large bowl, stir together the cold mashed potatoes, egg, sour cream, all-purpose flour, garlic powder, kosher salt, and black pepper until evenly combined.
  5. Fold in the shredded cheddar cheese, thinly sliced green onions, and crumbled bacon.
  6. Divide the mixture among the muffin cups, filling each nearly to the top.
  7. Bake for 20–25 minutes, until the bites are set and golden around the edges.
  8. Let them rest in the pan for 5 minutes.
  9. Loosen and remove the bites.

Notes

For crisp edges, fill each muffin cup nearly to the top as directed. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free flour blend.