Description
Crispy on the outside, creamy inside, these Loaded Mashed Potato Cups are packed with cheddar, bacon, and chives—perfect for using up leftovers and ideal for lunchboxes.
Ingredients
-
3 cups mashed potatoes (leftover or freshly made)
-
1 large egg, beaten
-
1 cup shredded cheddar cheese (plus extra for topping, optional)
-
½ cup cooked bacon bits
-
2 tablespoons chopped chives
-
2–3 tablespoons sour cream or Greek yogurt
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
½ teaspoon garlic powder
-
2–3 tablespoons fine breadcrumbs (optional, if mixture is too loose)
-
Splash of milk (optional, if mixture is too stiff)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a muffin tin or line with silicone baking cups.
- Mix the base: In a large bowl, combine 3 cups mashed potatoes, 1 beaten egg, 1 cup shredded cheddar, ½ cup cooked bacon bits, 2 tablespoons chopped chives, and 2–3 tablespoons sour cream or Greek yogurt. Season with ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder.
- Adjust texture: If the mixture is too loose, add 2–3 tablespoons fine breadcrumbs. If it’s too stiff, add a splash of milk.
- Portion: Divide the mixture evenly among the muffin cups, pressing down lightly to pack. Sprinkle with extra cheese if desired.
- Bake for 20–25 minutes, rotating the pan halfway, until the tops are lightly golden and set.
- Cool and release: Let cool for 5 minutes in the tin, then loosen edges with a knife and transfer to a rack to finish cooling.
Notes
- For best texture, cool cups on a wire rack before packing to prevent sogginess.
- Add toppings like sour cream or extra chives just before serving.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cup Serving
- Calories: 130Kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
Keywords: Loaded Mashed Potato