Loaded Mashed Potato Puffs

Ingredients

• 2 cups Mashed Potatoes (leftover, room‑temperature)
• 1 cup Cheddar Cheese (shredded)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 large Eggs (lightly beaten)
• 1/2 cup Bacon Bits (cooked and crumbled; regular bacon can be used and chopped)
• 2 tablespoons Chives (finely chopped)
• as needed spray Cooking Spray (to coat muffin pan; butter can be used as alternative)
• to taste Salt
• to taste Black Pepper

Instructions

1. Chop the chives

   Rinse the chives, pat dry, and finely chop them on a cutting board using a sharp knife.

   Time: PT3M

2. Beat the eggs

   Crack the two eggs into a small bowl and whisk lightly until just combined.

   Time: PT2M

3. Preheat the oven

   Set the oven to 400°F (200°C) and allow it to preheat while you finish the mixture.

   Time: PT5M

   Temperature: 400°F

4. Combine the puff mixture

   In a mixing bowl combine the leftover mashed potatoes, shredded cheddar, grated Parmesan, beaten eggs, bacon bits, chopped chives, and a pinch of salt and pepper. Stir until everything is evenly incorporated.

   Time: PT5M

5. Prepare the muffin pan

   Lightly coat each cup of the muffin pan with cooking spray or rub with a little softened butter to prevent sticking.

   Time: PT2M

6. Fill the pan

   Spoon the mashed potato mixture into each muffin cup, filling them almost to the top.

   Time: PT2M

7. Bake the puffs

   Place the pan in the preheated oven and bake for 20‑25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

   Time: PT22M

   Temperature: 400°F

8. Cool and serve

   Remove the pan from the oven, let the puffs cool in the pan for about 5 minutes, then pop them out and serve warm. Garnish with extra chives or a dollop of sour cream if desired.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

12g

Fat

9g

Fiber

1g