Chef Emma here! If you love loaded baked potatoes but need something easier to eat at a party, these Loaded Mashed Potato Bites are the answer.
They are like little savory muffins made of creamy mashed potatoes, cheddar cheese, chives, and crispy turkey bacon.
I bake them in a mini muffin tin so they come out perfectly portioned and golden brown—no messy scooping required! They are always a hit with the kids, and they are one of the best ways I know to use up leftover mashed potatoes after a big holiday meal.
Loaded Mashed Potato Bites (Bite-Sized Party Food)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Generously grease a mini muffin tin with cooking spray.
- In a large bowl, whisk the eggs until smooth.
- Add the cold mashed potatoes, shredded cheddar cheese, crumbled turkey bacon, chopped chives, pepper, and garlic powder.
- Stir well until all ingredients are evenly combined.
- Spoon a heaping tablespoon of the mixture into each muffin cup, pressing down slightly to pack it in.
- Bake for 20–25 minutes, or until the tops are golden brown and firm to the touch.
- Remove from the oven and let them cool in the pan for 10 minutes (this helps them set so they don’t fall apart).
- Carefully run a knife around the edges to loosen, then pop them out.
- Serve warm with a dollop of sour cream and extra chives on top.
Notes
Protein: 9g
Nutrition Facts
| Per Serving | (2 bites) |
|---|---|
| Calories | 190 |
| Protein | 9g |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Carbohydrates | 16g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 310mg |
Tips and Variations for Loaded Potato Bites
- Grease the pan well: These bites can stick, so be sure to spray your mini muffin tin generously with cooking spray or use silicone liners for easy removal.
- Turkey bacon swap: Since we don’t use pork, I use turkey bacon fried until extra crispy and crumbled. It adds that perfect smoky crunch without the grease.
- Binding agent: The eggs in this recipe are crucial—they act as the “glue” that helps the mashed potatoes puff up and hold their shape, so don’t skip them!.
- Spicy kick: Add some diced jalapeños or a dash of hot sauce to the mixture for a spicy popper version.
- Cool before removing: Let them cool in the pan for at least 5–10 minutes after baking. They firm up as they cool, making them much easier to pop out.
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Equipment:
- Mini muffin tin (24 count)
- Large mixing bowl
- Whisk and spatula
- Cooking spray
Ingredients:
- 3 cups cold mashed potatoes
- 3 large eggs, beaten
- 1 cup shredded sharp cheddar cheese
- 1/3 cup cooked turkey bacon, crumbled (crispy)
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Sour cream (for serving)
Instructions:
- Preheat your oven to 400°F (200°C). Generously grease a mini muffin tin with cooking spray.
- In a large bowl, whisk the eggs until smooth.
- Add the cold mashed potatoes, shredded cheddar cheese, crumbled turkey bacon, chopped chives, pepper, and garlic powder.
- Stir well until all ingredients are evenly combined.
- Spoon a heaping tablespoon of the mixture into each muffin cup, pressing down slightly to pack it in.
- Bake for 20–25 minutes, or until the tops are golden brown and firm to the touch.
- Remove from the oven and let them cool in the pan for 10 minutes (this helps them set so they don’t fall apart).
- Carefully run a knife around the edges to loosen, then pop them out.
- Serve warm with a dollop of sour cream and extra chives on top.
Notes:
Make sure your turkey bacon is cooked very crispy so it stays crunchy inside the soft potato bite. If you want extra cheesy bites, sprinkle a little more cheddar on top before baking.
Calories: 190
Protein: 9g