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Loaded Bacon Cheddar Mashed Potato Puffs

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Crispy on the outside and creamy, cheesy on the inside, these loaded bacon cheddar mashed potato puffs are the ultimate comfort food appetizer. Perfect for parties, brunch, or using up leftover mashed potatoes, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups mashed potatoes (about 500g, preferably Yukon Gold, creamy but not runny)
  • 6 strips bacon (about 90g, cooked and crumbled)
  • 1 cup shredded cheddar cheese (about 120g, sharp or mild)
  • 2 large eggs (room temperature)
  • 1/3 cup all-purpose flour (about 40g, or gluten-free blend)
  • 2 green onions (thinly sliced, or chives)
  • 1/4 cup sour cream (about 60g, or Greek yogurt)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons butter (about 28g, melted, for brushing muffin tin or puffs)

Instructions

  1. Preheat oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with nonstick spray or melted butter.
  2. Cook bacon until crisp (about 8–10 minutes in a skillet or oven), drain, cool, and crumble.
  3. If using leftover mashed potatoes, ensure they are creamy but not stiff. If making fresh, boil 1 lb potatoes until fork-tender, drain, mash with a splash of milk and pinch of salt, and let cool slightly.
  4. In a large bowl, whisk together eggs and sour cream until smooth.
  5. Add mashed potatoes, flour, salt, black pepper, and garlic powder (if using). Mix until just combined.
  6. Fold in shredded cheddar, crumbled bacon, and sliced green onions. Batter should be thick but scoopable; add more flour if too loose.
  7. Scoop mixture evenly into the 12 muffin cups, leveling the tops without packing down tightly. Brush with melted butter.
  8. Bake for 22–25 minutes, until tops are golden and edges are crisp.
  9. Let puffs cool in the pan for 5–10 minutes. Run a thin knife around edges to loosen, then lift out onto a cooling rack.
  10. Serve warm, topped with extra green onions or a dollop of sour cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegetarian, omit bacon and add sautéed mushrooms or roasted red pepper. Don’t overmix the batter for fluffier puffs. Brushing with butter before baking ensures crispy edges. Use an ice cream scoop for even portions. Let puffs cool slightly before removing from the pan for best results.

Nutrition

Keywords: mashed potato puffs, bacon cheddar appetizer, party snack, comfort food, leftover mashed potatoes, easy appetizer, brunch, game day, savory muffin, cheesy potato bites

Find it online: https://realityeats.com/loaded-bacon-cheddar-mashed-potato-puffs-recipe-easy-party-appetizer-ideas/