Bacon and Cheddar Potato Puffs
Prep time: 
Cook time: 
Total time: 
Serves: 12 potato puffs
  • 3 lbs Russet potatoes, peeled and quartered
  • 4 slices cooked bacon, coarsely chopped
  • 2 eggs
  • ⅓ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped chives
  • Salt and black pepper to taste
  1. 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.
  2. Preheat oven to 400° F. Lightly grease 2 large muffin pans.
  3. 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.
  4. Add 4 cups mashed potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top.
  5. 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.
Recipe by Salu Salo Recipes at