I found this recipe online and it originally used left-over mashed potato to create the potato puffs. I don’t have left-over mashed potato so I made some from scratch. I simply mashed the cooked potatoes and did not add any cream or butter. I was thinking that the bacon, cheese, sour cream and chives will give this potato puffs enough flavor and texture. I was right; these savory potato puffs were simply delicious!
Cooking Tips
When making these bacon and cheddar potato puffs, start by choosing the right potatoes. Yukon Golds or Russets are great options because they mash smoothly and have a nice flavor. Boil the potatoes until they are fork-tender, but avoid overcooking them to prevent excess moisture. Allow them to cool slightly before mashing. This makes it easier to mix in the other ingredients. For a bit of extra texture, consider adding some finely chopped onions or garlic to the mixture. Sauté them briefly before mixing them into the potatoes. This adds a nice depth of flavor. When shaping the puffs, wet your hands with a little water to prevent the mixture from sticking. This can make forming them a lot easier. Finally, keep an eye on the puffs while they bake. Ovens can vary, so check for that golden brown color, which indicates they are done.
Ingredient Notes
Quality ingredients make a big difference in this recipe. For the bacon, try to use thick-cut bacon. It adds a nice crunch and a hearty flavor. When it comes to cheese, sharp cheddar is a solid choice. It provides a bold flavor that complements the potatoes perfectly. If you’re feeling adventurous, consider mixing in some pepper jack for a bit of spice. Sour cream adds creaminess, but if you want to switch it up, Greek yogurt can be a healthier substitute. For chives, fresh is always best, but dried chives can work in a pinch. Just remember that dried herbs are more concentrated, so use them sparingly. Lastly, if you want to experiment, adding a pinch of smoked paprika can introduce a lovely smoky flavor that pairs really well with the bacon.
Serving Suggestions
These potato puffs are versatile and can be served in various ways. For a casual gathering, they make for a great finger food. Pair them with a dipping sauce like ranch or a spicy aioli for an extra kick. If you’re hosting a brunch, consider serving them alongside scrambled eggs and a fresh fruit salad. They can also be a fantastic side dish for grilled meats or a hearty salad. For a fun twist, try using them as a topping for a baked potato bar. Set out toppings like sour cream, green onions, and extra cheese so guests can customize their puffs. If you’re feeling indulgent, a drizzle of cheese sauce or a sprinkle of parmesan right after baking can elevate the dish. Overall, the possibilities are endless, so feel free to get creative with how you serve these tasty bites.
Frequently Asked Questions
Can I use other types of potatoes?
Yukon Golds or Russets are ideal for this recipe because they mash smoothly. If you want to experiment, you could try red potatoes, but they might not be as creamy.
What can I substitute for sour cream?
Greek yogurt is a great alternative if you want a healthier option. It provides a similar creaminess and tang, making it a solid swap.
How should I store leftover potato puffs?
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to eat them, just pop them in the oven to reheat for that crispy texture.
Can I make these potato puffs ahead of time?
Yes, you can prepare the mixture and shape the puffs, then refrigerate them for a few hours before baking. This makes it super convenient for parties or gatherings.
What are some good dipping sauces for these puffs?
A ranch dressing or a spicy aioli pairs really well with these savory bites. You could also try a tangy barbecue sauce for a nice contrast.
Bacon and Cheddar Potato Puffs
Ingredients
- 3 lbs Russet potatoes peeled and quartered
- 4 slices cooked bacon coarsely chopped
- 2 eggs
- 1/3 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped chives
- Salt and black pepper to taste
Instructions
- Place potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce heat to medium and cook 12 to 15 minutes, or until fork-tender. Drain off water, mash the potatoes, and allow to cool.
- Preheat oven to 400° F. Lightly grease 2 large muffin pans.
- In a medium mixing bowl, whisk the eggs then mix in the sour cream. Stir in bacon, cheese and chives. Season with salt and pepper to taste.
- Add 4 cups mashed potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top.
- Bake 25- 35 minutes until the potatoes are browned and set. Remove from oven and let cool 5 minutes before removing from pan. Serve with sour cream, if desired.
Notes
Nutrition
Yum, bite-sized and packed with bacon and cheese! I could easily have a dozen of these. 🙂