Crispy Cheesy Potato Bites (Print Version)
# Ingredients:
→ For the Puffs
01 -
2 cups leftover mashed potatoes, cooled
02 -
3 eggs, lightly whisked
03 -
3/4 cup shredded Parmesan or Gruyère cheese
04 -
1/4 cup finely chopped fresh chives
05 -
1/4 cup crispy bacon bits or diced ham (your choice)
06 -
Sea salt, to your liking
07 -
Black pepper, freshly ground
→ For Preparing & Serving
08 -
Non-stick cooking spray or softened butter for the pan
09 -
1/4 cup shredded Parmesan or Gruyère for sprinkling on top
10 -
Sour cream for serving, if you'd like
# Instructions:
01 -
Set your oven to preheat at 400°F and position the rack right in the center. Take a mini muffin pan and give each cup a light coating of cooking spray or a dab of butter so nothing sticks.
02 -
Grab a large mixing bowl and toss in your cooled mashed potatoes, whisked eggs, 3/4 cup of the cheese, chopped chives, and bacon or ham if you're using it. Stir everything until it's nicely combined. Taste it and add a pinch of salt and pepper if needed—it really depends on how well-seasoned your potatoes already are.
03 -
Spoon the potato mixture into each mini muffin cup, filling them up nicely. Take that remaining 1/4 cup of cheese and sprinkle it generously over the tops of each puff.
04 -
Pop the pan in the oven and bake for about 20 minutes, or until the puffs are golden brown on top, firm to the touch, and heated all the way through. Let them cool in the pan for 5 minutes, then carefully loosen each puff with a spoon or butter knife. Serve them warm with a dollop of sour cream on the side if you're feeling fancy.
# Notes:
01 -
These little bites are perfect for using up leftover mashed potatoes from dinner!
02 -
You can make these ahead and reheat them in the oven at 350°F for about 10 minutes.
03 -
Feel free to skip the bacon or ham to keep them vegetarian-friendly.