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Loaded Bacon Cheddar Mashed Potato Puffs

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These loaded bacon cheddar mashed potato puffs are crispy on the outside, soft and cheesy in the middle, and make the perfect party appetizer or snack. They’re a delicious way to use up leftover mashed potatoes and are always a crowd-pleaser.

Ingredients

Scale
  • 2 cups mashed potatoes (about 475g), fresh or leftover
  • 2 large eggs
  • 1 cup (4 oz) cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, thinly sliced
  • 1/3 cup all-purpose flour (about 40g)
  • 1 teaspoon baking powder (about 4g)
  • 2 tablespoons sour cream (about 30g, optional)
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder (about 2g, optional)
  • Nonstick cooking spray or melted butter (for greasing pan)

Instructions

  1. Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with nonstick spray or melted butter.
  2. In a large bowl, whisk together flour, baking powder, garlic powder (if using), and a pinch of salt and pepper.
  3. Crack eggs into the dry mixture and whisk until combined. Stir in sour cream or Greek yogurt if using.
  4. Add mashed potatoes and fold together with a spatula until you have a thick, uniform batter. If too dry, add a splash of milk; if too wet, sprinkle in a bit more flour.
  5. Fold in shredded cheddar cheese, crumbled bacon, and sliced green onions. Mix gently to distribute evenly.
  6. Scoop the mixture into the prepared muffin tin, filling each cup almost to the top. Press down lightly to compact.
  7. Bake for 22–25 minutes (or 12–15 minutes for mini muffin pans), until tops are golden brown and edges are crispy.
  8. Let puffs cool in the pan for 5 minutes. Run a butter knife around the edges to loosen if needed, then carefully remove and transfer to a wire rack.
  9. 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 or potato starch. For vegetarian, omit bacon or use plant-based bacon. For extra crunch, brush tops with melted butter before baking. Let puffs cool slightly before removing from the pan to prevent sticking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

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

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