This easy recipe for baked mashed potato pops puts a fun spin on classic mashed potatoes. Loaded
with cheese, bacon, and herbs, these ponable potato bites are crispy on the outside and creamy on the
inside.
Mashed pctatoes are a beloved comfod 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
beftye baking to golden perfection.
The best patt about these party-ready potato pops is how infinitely customizable they are to suit any
taste or dietary need. Load them up wih crispy bacon, sub out the cheese for vegan alternatives, or
sick 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 pdatoes 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 perfectty 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, Gruyere,
o
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. Ater 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 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 a-nit)
• 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 gamish (optional)
Instructions:
1_ 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. t’/ix well until fully incorporated.
2 Grease a 12-cup muffn tin with baking spray. Using a large ice cream scoop, divide and scoop the
potato mixture evenly into the muffn cups, filling each about % full. Smooth the tops with the back of
a spoon.
3 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.
4_ Remove muffn 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 sennng plate or platter.
5. 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: Vvt1Y are potatoes good detectives? Because they keep their eyes peeled!