This easy recipe for baked mashed potato pops puts a fun spin on classic mashed potatoes. Loaded with cheese, bacon, and herbs, these portable potato bites are crispy on the outside and creamy on the inside.
Mashed potatoes are a beloved comfort food, but sometimes this hearty side could use a little revamp. Enter mashed potato pops – the fun new way to enjoy fluffy, creamy spuds! These savory baked bites put a spin on classic mashed potatoes by coating pony-sized portions with egg, herbs, and cheese before baking to golden perfection.
The best part about these party-ready potato pops is how infinitely customizable they are to suit any taste or dietary need. Load them up with crispy bacon, sub out the cheese for vegan alternatives, or stick to the simple base ingredients – no matter what, you can’t go wrong. These small-but-mighty, crispy-outside-creamy-inside potato poppers are perfect for when you want all the soul-soothing taste of mashed potatoes in an handheld, poppable form. Juicy and tender on the inside with crisp edges and melty cheese pulling at every blissful bite, they’ll be the new MVP of meals, parties, or anytime you get a hankering for potatoes.
Can I use leftover mashed potatoes for this recipe?
Yes, leftover mashed potatoes work perfectly in this recipe. Just make sure they are smooth and well-seasoned.
What can I substitute for the cheddar cheese?
Feel free to use any variety of shredded cheese you prefer, such as Colby, Monterey Jack, Gruyère, etc.
Do I have to use bacon or ham?
No, the bacon or ham is optional. You can leave it out for a vegetarian version.
How do I get the pops out of the muffin tin easily?
Be sure to grease the tins well before baking. After baking, let them cool for 5-10 minutes before gently loosening the edges with a knife and removing.
Can I freeze the baked potato pops?
Yes! Let them cool completely then transfer to a freezer bag or airtight container. Reheat directly from frozen by placing on a baking sheet at 400°F for 10-15 minutes.
Ingredients:
- 3 cups mashed potatoes (about 3 large)
- 2 eggs
- 1 cup shredded cheddar cheese (or cheese of choice)
- 4 tablespoons chopped cooked bacon (can sub ham or omit)
- 2 tablespoons chopped chives (or green onions)
- 2 tablespoons grated Parmesan
- Salt and ground black pepper, to taste
- Sour cream, for serving (optional)
- Additional chopped chives, for garnish (optional)
Instructions:
- In a large bowl, combine 3 cups mashed potatoes, 2 eggs, 1 cup shredded cheddar cheese, 4 tablespoons chopped cooked bacon, 2 tablespoons chives, and 2 tablespoons Parmesan. Season with salt and pepper. Mix well until fully incorporated.
- Grease a 12-cup muffin tin with baking spray. Using a large ice cream scoop, divide and scoop the potato mixture evenly into the muffin cups, filling each about 3⁄4 full. Smooth the tops with the back of a spoon. Recipe by Ineskohl.info
- Bake at 400°F (200°C) for 25-35 minutes, until lightly browned on top. Check at 25 minutes, then continue baking if needed until tops are browned.
- Remove muffin tin from oven and let cool for 5-10 minutes. Run a knife around the edges of each cup to loosen. Gently remove potato pops from the tin and transfer to a serving plate or platter.
- Serve warm, with sour cream and extra chives for topping, if desired. Enjoy!
Tips:
- Leftover mashed potatoes work great in this recipe.
- Feel free to experiment with different mix-ins like ham, bacon, sautéed onions, etc.
- Potato pun: Why are potatoes good detectives? Because they keep their eyes peeled!
All reciepts look great.
All dishes look great, wish for recipes for all of them!
This is a yummy recipe. It made 12
muffins. I had it tonight as a side with steak. The recipe doesn’t say where to add the cheese. I mixed into the batter, but looking at the photo, I think maybe it should have been added on top,
just before they went into the oven. I will make them again. I used nutmeg as my spice, but wouldn’t again. Will try curry next time, or maybe a pressed garlic clove and some chives. Thank you!