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
Mashed potatoes are a beloved comfort food, but sometimes this hearty side could use a httle revamp.
Enter mashed potato pops — the fun new way to enjoy fluffy, creamy spuds! These savory baked bites
put a spin on classic mashed potattæs 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 h0′.v 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 sinwe base ingredients — no matter what. you can’t go wrong. These sman-but-mighty,
crispy-outside-creamy-inside potato poppers are perfect for when you want all the soul-soothing taste of
mashed potatoes in an hancmeki, poppable form. Juicy and tender on the insbde 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. leftwer mashed potatoes wod 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, Gruyére,
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 ninutes before gently
loosening the edges wifi a kniÉ and removing_
o
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 400ZF for IO-IS 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 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. Mix well until fully incorporated.
2 Grease a 12-cup muffin tin with baking spray. Using a large ice cream scoop. divide and scoop the
potato mixture evenly into the muffn cups, filing each about % full. Smooth the tops with the back of
a spoon.
o
3. Bake at 400T (200’C) for 25-35 minutes, until lightly browned on top. Check at 25 minute$ 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 serving 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 vÄth fferent mix-ins like ham, bacon, sautéed onions, etc.
Potato pun: VVhy are potatoes good detectives? Because they keep their eyes peel«i!