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Loaded Mashed Potato Bites

Loaded mashed potato bites turn creamy mashed russet potatoes, crisp bacon, cheddar, and scallions into golden mini muffin pan appetizers. They bake until the tops are golden and the edges are crisp, then get finished with sour cream.
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Prep Time 15 minutes
Cook Time 46 minutes
Cooling and resting 15 minutes
Total Time 1 hour 16 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 333
Ingredients Equipment Method Notes

Ingredients
  

For the bites
  • 6 bacon slices
  • 1.5 lb russet potatoes peeled and cut into 1-inch pieces
  • 1.5 tsp kosher salt divided
  • 3 tbsp unsalted butter
  • 0.33 cup whole milk warmed
  • 0.25 cup all-purpose flour
  • 1 egg large, lightly beaten
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced
  • 0.25 tsp black pepper
For the topping
  • 0.5 cup sour cream

Equipment

  • 1 24-cup mini muffin pan
  • 1 10-inch skillet
  • 1 3-quart saucepan

Method
 

Prepare the bites
  1. Heat the oven to 400°F.
  2. Grease a 24-cup mini muffin pan.
  3. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning once, until crisp.
  4. Drain the bacon on paper towels and crumble it.
  5. Put the potatoes in a 3-quart saucepan and cover with cold water by 1 inch.
  6. Add 1 teaspoon of the salt, bring the water to a boil, and simmer for 12 to 15 minutes until fork-tender.
  7. Drain the potatoes and return them to the saucepan.
  8. Stir the potatoes over low heat for about 1 minute to dry them.
  9. Mash the potatoes with the butter, warm milk, and remaining 1/2 teaspoon salt.
  10. Let the mashed potatoes cool for 10 minutes.
  11. Stir in the flour, egg, cheddar, crumbled bacon, scallions, and black pepper until evenly combined.
Bake the bites
  1. Divide the potato mixture among the muffin cups, about 2 tablespoons per cup, and press it gently into each cup.
  2. Bake for 20 to 25 minutes, until the tops are golden and the edges are crisp.
  3. Let the bites rest in the pan for 5 minutes.
  4. Loosen the bites with a small knife and transfer them to a serving plate.
Top and serve
  1. Top the warm bites with the sour cream and serve.

Notes

For bites that hold their shape, let the mashed potatoes cool for the full 10 minutes before mixing in the remaining ingredients. Refrigerate leftovers in an airtight container for up to 3 days; freezing is also suitable. Plain Greek yogurt can replace the sour cream for a lighter topping.